Beetroot & Cannellini Bean Dip with Vegetable Dippers


  1. Put the cannellini beans or chickpeas, beetroot and soft cheese into a blender and process until smooth, or use a hand-held stick blender.
  2. Season with black pepper.
  3. Pack into 4 separate pots.
  4. Cut the pitta breads into strips and wrap portions in cling film.
  5. Wrap up portions of the vegetables and pack into lunch boxes with the dip.
  6. Keep cool until ready to serve.