Beetroot And Butterbean Hummus...



Serves 4-6

Preparation time: 10 minutes

Cooking time: none

You’ll need


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

What to do


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.

 Guest Post Credits- love Beetroot