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Beetroot & Butterbean Hummus
Ingredients
- 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