Beetroot and Butterbean Hummus
Serves: 6 Ready in: Under 15 Mins
Ring the changes with this fabulously vibrant beetroot hummus
250g cooked beetroot, dipped in vinegar (not pickled)
tin butter beans, drained and rinsed
1-2 garlic cloves, crushed
small bunch chives, finely chopped (reserve a few for garnish)
3 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
- Chop the beetroot into small dice and set aside in a medium bowl.
- In a food processor, blitz the butterbeans, garlic, chives and olive oil. Season to taste with sea salt and freshly ground black pepper.
- Transfer into the bowl with the beetroot and gently fold through to mix. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. Serve as a dip with pitta crisps, or part of a salad lunch spread.