Serves 6

• 1 tsp fennel seeds, crushed
• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 300g roasted beetroot, peeled and chopped
• 400g tin butter beans, rinsed and drained
• Juice of ½ a lemon
• 1 cup plain yoghurt
• Sea salt and black pepper
• Fresh lemon thyme, to garnish
• Breadsticks, to serve

1 Heat a medium pan over a medium heat, add fennel seeds and dry-fry for 1 minute. Add olive oil and garlic and sauté for 1 minute. Toss in beetroot and cook for 2 minutes. Remove pan from heat and allow mixture to cool.
2 Place the beetroot mixture and butter beans in a blender and pulse until smooth. Add lemon juice and yoghurt. Season and blend well to combine.
3 Place dip mixture in a bowl, drizzle with a little extra olive oil and garnish with lemon thyme leaves. Serve with breadsticks.

Words and image: Fairlady magazine