Beetroot & Butterbean Hummus

Serves: 4-6


  • 250 g Cooked beetroot, dipped in vinegar, not pickled
  • 410 g Butterbeans, drained and rinsed
  • 1-2 Cloves garlic, crushed
  • Small bunch of Fresh chives, finely chopped (reserve a few for garnish)
  • 3 tbsp Extra virgin olive oil
  • pieces Sea salt & freshly ground black pepper


  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. Season to taste with sea salt & freshly ground black pepper.
  3. 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.
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