Ingredients
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.