Whether you’d prefer this as a healthy snack or light lunch, this recipe for beetroot and butterbean hummus is a good healthy dip option if you are heading abroad soon. Get the most from this healthy recipe by enjoying it with carrots and celery.
Serves 4-6
Preparation time: 10 minutes
What You’ll Need:
- 250g cooked beetroot dipped in vinegar (not pickled)
- 1 tin butterbeans (410g), drained & rinsed
- 1-2 cloves garlic, crushed
- Small bunch fresh chives, finely chopped (reserve a few for garnish)
- 3tbsp extra virgin olive oil
- Sea salt & freshly ground black pepper
What to do:
- Chop the beetroot into small dice, set aside in a medium bowl.
- In a food processor blitz the butterbeans 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.
Recipe from www.lovebeetroot.co.uk
Looking for more healthy eating tips? Check out Honestly Healthy.