Beetroot, Cannellini bean and walnut dip

This is one of my favourite dips to make for dinner parties. This vibrant recipe can be enjoyed with crudites, smothered on sourdough topped with eggs or layered into a sandwich with smoked salmon. Enjoy!

Recipe-

2 small or 1 medium beetroot

1 tin of cannellini beans

1/4 teaspoon fresh garlic or garlic granules

1 tablespoon olive oil

Small bunch of fresh dill

Handful of walnuts

1/4 lemon

Salt and pepper to taste

Instructions-

Peel and chop the beetroot, steam for 15 minutes and leave to cool.

Add walnuts to the food processor and chop into a fine powder.

Then add all other ingredients including the beetroot and mix into a paste, add a tablespoon of water to loosen the mixture.

Serve with a drizzle of olive oil, feta and pumpkin seeds.