5 Minute Beetroot Bean Dip
Ingredients
- 1 15 oz great northern or cannellini beans or 1 ½ cups cooked dry beans
- 1-2 teaspoon beetroot powder I use 2 tsp.
- ¼ cup water
- 1 tablespoon olive oil
- 1 tbsp lemon juice
- ¼ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Combine all ingredients in the bowl of food processor. Blend until smooth and creamy. Taste and adjust seasonings to your liking. Serve immediately or refrigerate until needed.
- Serve with carrots, celery, peppers, crackers, etc.