Treat yourself and the family with this delicious Beetroot & Butter Bean Hummus recipe, plus discover many other easy recipes at 24/7 Mom.
Beetroot & Butter Bean Hummus
- 8.8 oz cooked beetroot (dipped in vinegar (not pickled))
- 14.5 oz tin butter beans (drained & rinsed)
- 1-2 cloves garlic (crushed)
- 1 small bunch fresh chives (finely chopped (reserve a few for garnish))
- 3 tbsp olive oil (extra virgin)
- sea salt & freshly ground black pepper
- Chop the beetroot into small dice, set aside in a medium bowl.
- In a food processor blitz the butter beans with the garlic, chives, and olive oil. Season to taste with sea salt & 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.
