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Beetroot & Butter Bean Hummus

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Beetroot & Butter Bean Hummus

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 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.
About the author

Parent Diviner

A bit quirky, I started blogging after successfully getting my son to eat by talking like a robot. I then transformed into said robot and have been writing about my parenting learnings ever since. Inspired by my infant daughter, imaginative toddler son and supportive husband, I document life as I know it: chaotic, coffee soaked and filled with awesomeness. In my spare time I enjoys fake shopping online, writing love letters to Ryan Gosling, and avoiding folding laundry.

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