Beetroot & butterbean hummus

Serve as a dip with crackers, or with a salad.

Serves: 4 - 6

Preparation Time: 10 mins

Cooking Time: None

What you'll need:

  • 1 x 250g pack of Love Beets® cooked beetroot dipped in vinegar (not pickled)
  • 1 can 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:

  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 crackers, or with a salad.