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Beetroot and Butterbean Hummus

Serves: 6 Ready in: Under 15 Mins

Cost CuttingEco FriendlyGluten Free‏Quick MakeVegan Friendly

Ring the changes with this fabulously vibrant beetroot hummus

Beetroot and Butterbean Hummus Recipe: Cook Vegetarian Magazine

Ingredients:

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

method:

  • 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.
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