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.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.Place dip mixture in a bowl, drizzle with a little extra olive oil and garnish with lemon thyme leaves. Serve with breadsticks.Text and image:FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.