• 1 can cannellini beans rinsed and drained

  • 2 medium sized beetroots

  • 2 cloves garlic

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons tahini

  • 1 tsp caraway seeds

  • salt and pepper to taste

Peel and cut beetroot into quarters and roast in oven for 30 minutes at 180 degrees or until lightly roasted. In a pan lightly toast caraway seeds until fragrant. Add to food processor along with all the rest of the ingredients and beetroot. Mix on high until smooth. Garnish with mint.