Serve as a dip with pitta crisps, or part of a salad lunch spread.
Beetroot and Butterbean Hummus
Serves: 4 – 6
PREP: 10 mins
COOK: –
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INGREDIENTS:
250g cooked beetroot dipped in vinegar (not pickled)
1 tin butterbeans (410g), drained & rinsed
1-2 cloves garlic, crushed
Small bunch fresh chives, finely chopped (reserve a few for garnish)
3tbsp extra virgin olive oil
Sea salt & freshly ground black pepper
Method:
- Chop the beetroot into small dice, set aside in a medium bowl.
- In a food processor blitz the butterbeans with the garlic, chives and olive oil. Season to taste with sea salt & 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.
