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Beetroot and Butterbean Hummus Recipe: Cook Vegetarian Magazine

Beetroot and Butterbean Hummus

Ring the changes with this fabulously vibrant beetroot hummus

Serves:
 6
Ready in:
 Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Ingredients
  • 250g cooked beetroot, dipped in vinegar (not pickled)
  • tin butter beans, drained and rinsed
  • 1-2 garlic cloves, crushed
  • small bunch chives, finely chopped (reserve a few for garnish)
  • 3 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper
Method
  • 1

    Chop the beetroot into small dice and set aside in a medium bowl.

  • 2

    In a food processor, blitz the butterbeans, garlic, chives and olive oil. Season to taste with sea salt and 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 pitta crisps, or part of a salad lunch spread.

  • PER SERVING: 7.9g FAT (Excluding extras)

Beetroot and Butterbean Hummus Recipe: Cook Vegetarian Magazine

Beetroot and Butterbean Hummus was taken from COOK VEGETARIAN

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