Smokey Beetroot Dip

This is such an easy one to whip up and another real showstopper with its vibrant pink colour. I use butter beans rather than chickpeas as they create a beautifully smooth, creamy texture and really let the beetroot shine pink rather than dark red. Cannellini beans also work well, or almost any white bean you have to hand.

It's a wonderfully filling dip for crudités, seedy crackers or spooned alongside a grain bowl or salad. If you've got time, roast or boil your own beetroot, but vacuum-packed cooked beetroot is a brilliant shortcut when you're after something quick and easy.

Ingredients:

• 2 medium cooked beetroot

• 1 large garlic clove

• 1 x 400g tin butter beans, drained and rinsed

• Juice of 1 lemon or lime

• 3 tbsp extra virgin olive oil, plus extra if needed

• 2 tsp smoked paprika

• 1 tsp ground cumin

• Sea salt and freshly ground black pepper

• Nigella seeds or chopped fresh herbs, to serve (optional)

Method:

Peel the garlic and add it to a food processor with the olive oil, smoked paprika, cumin and the cooked beetroot, chopped into chunks. Blitz until smooth, then add the drained butter beans, lemon or lime juice, a generous pinch of salt and a few twists of black pepper. Blend again until silky and creamy.

Taste and adjust as needed, adding a little more olive oil for richness, extra citrus for zing or another pinch of salt to bring all the flavours together. Serve and finish with a scattering of nigella seeds or freshly chopped herbs before serving.