Beetroot and Butterbean Hummus
Ring the changes with this fabulously vibrant beetroot hummus
- Serves:
- 6
- Ready in:
- Under 15 Mins
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 was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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)
Ring the changes with this fabulously vibrant beetroot hummus
Beetroot and Butterbean Hummus was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
