Beetroot and Butterbean Hummus Recipe on Love Beetroot
Beetroot and Butterbean Hummus - Serve as a dip with pitta crisps, or part of a salad lunch spread.
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
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