Easy Read Recipes by Leanne Foreman
Real food recipes in an easier format that makes it as easy as possible for as many as possible to read and follow a recipe.
This White Bean and Beetroot Dip is the perfect way to use up leftover boiled or baked beetroot. This beautifully coloured dip is quick, easy and delicious.
If you are looking for other dip recipes then try my Eggplant and Tahini Dip, Pumpkin Hummus, and Basil and Pepita Pesto.
This Eggplant and Tahini Dip is delicious paleo and keto-approved hummus that uses eggplant instead of chickpeas. You can also find a Pumpkin Hummus recipe here.
The recipe can also be Low FODMAP if you use garlic-infused oil and don’t eat more than one tablespoon of tahini in one day, which equates to a third of the whole amount of dip. This would be a lot, no matter how delicious it is.
If you don’t have an oven grill to char the eggplant skins, then use a barbeque grill.
