This high protein dip topped with greens makes the perfect snack or light meal. Great with raw veggies like carrot or celery or your favourite crackers. This is perfect on the go food when placed in an airtight pot.
Suitable for oil-free, nut-free, vegan and general healthy plant-based diets. If you are getting a bit bored of hummus then try this for a bright and tasty alternative. 1 serving contains about 15g of protein.
I use pre-cooked vacuum packed 100% beetroot for this. It works out cheaper, has a long life and avoids getting red stained hands and kitchen. You can use freshly cooked beetroot if you prefer. If you buy precooked make sure to buy 100% beetroot that hasn’t had anything like vinegar or sugar added.
Beetroot and Bean Protein Pots Video
In the photos and video, I’m using cannellini beans but any white bean will work well in this. You can use dried homecooked beans if you prefer. If you are short of time a pressure cooker can cook beans in a fraction of the time.
The lemon rind gives a slightly bitter taste that elevates the whole dish. Just make sure to use a lemon that is unwaxed and not treated. As the rind has so much flavour I always like to use it; in recipes like my Sweet potato falafels it’s the star of the show.
If you have a coffee grinder or small blender it’s best to pre-grind your sesame seeds as it saves time whizzing in the food processor.
You can use a blender or small jug blender for this recipe, you will just need to scrape down the sides or shake to help the machine blend it smooth.
Experts say to eat a rainbow diet as foods of different colours has a different vitamin and mineral profile so by eating the rainbow you are likely to get a good range. This dish with some carrot batons will cover you for half the rainbow – purple, green and orange.
Beetroot and Bean Protein Pots
High protein vibrant bean pots that make a filling snack. Perfect with crackers or carrot batons.
Almost like a hummus but instead of chickpeas the white cannellini beans are used instead to give a creamy rich taste to this healthy vegan dip.
A great high protein vegan meal prep recipe.
Ingredients
- 1 can White beans like cannellini, 15oz / 400ml
- 2 Beetroot, cooked
- 1 Lemon, juiced
- 1″ square of Lemon rind
- 1 large Garlic clove
- 1 tbsp Sesame seeds
- ¼ tsp Cayenne pepper
- ½ tsp Cumin
- pinch of Salt and Pepper
- a handful of Rocket
- 2 tbsp Broad beans, frozen thawed
Instructions
- Place everything in a food processor apart from the rocket and broad beans.
- Blend until smooth and all broken up.
- Spoon into pots.
- Top with broad beans and rocket and enjoy your bean protein pot with beetroot.
- Keep chilled and eat your beetroot pot within 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 217Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 415mgCarbohydrates 39gFiber 9gSugar 3gProtein 13g
Beetroots are a bright red colour as they make use an amino acid tyrosine to create this vibrant colour that’s so handy for plant based recipes.
