Beetroot and Butterbean Hummus

Name: Beetroot and Butterbean Hummus
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: British
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

Serves: 6

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Ring the changes with this fabulously vibrant beetroot hummus

Beetroot and Butterbean Hummus Recipe: Veggie

Ingredients
Method

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.

Print Recipe www.lovebeetroot.co.uk