A unique recipe from Heritage Farm, this dip couldn’t be simpler to make.
...And don’t let the cooking time put you off, because the oven does most of the work - all you have to do is shell some beans and toss veg in oil. Simple.
Serve this dip with cheese, veg and crusty bread, and enjoy dipping into its delicious flavours.
Overview:
Prep time: 20 minutes
Cook time: 1.5 hours
Ingredients:
3 large (or 6 small) beetroots, peeled & cubed
500-800g broad beans, shelled
70ml olive oil
Salt & pepper, to taste
2 tbsp toasted sesame seeds (optional)
Instructions:
Preheat the oven to 180℃.
Put your beetroot in a baking dish with the oil and seasoning. Toss until coated, then roast in the oven until soft - around 1 hour 15 minutes.
In the meantime, add your broad beans to a pot of boiling water and cook for 3 to 5 minutes.
Once the beetroot is cooked, add to a blender with the beans. Blend until smooth.
Keep an eye on the texture. If the beets dried out while cooking, you might need to add a little oil to the blender until it reaches your desired consistency.
Serve with a drizzle of oil and some sesame seeds.
Storage tips
Once cool, put in an airtight container and keep in the fridge for up to 3 days.
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