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