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Beetroot & Butterbean Hummus
- 9 oz cooked beetroot (dipped in vinegar (not pickled))
- 14 oz butterbeans (tinned, drained)
- 1-2 garlic cloves (peeled and crushed)
- 1 bunch fresh chives (finely chopped (keep some for garnish))
- 3 tbsp olive oil (extra virgin)
- sea salt
- fresh ground pepper