Beetroot And Butterbean Hummus

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 and rinsed
• 1-2 cloves garlic, crushed
• Small bunch fresh chives, finely chopped (reserve a few for garnish)
• 3tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper

What to do:

1. Chop the beetroot into small dice, set aside in a medium bowl.
2. In a food processor blitz the butterbeans with the garlic, chives and olive oil. 
3. Season to taste with sea salt & freshly ground black pepper.
4. Transfer into the bowl with the beetroot and gently fold through to mix. 
5. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. 
6. Serve as a dip with pitta crisps, or part of a salad lunch spread.

Recipe and photo credit by-  Love Beetroot

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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