Beautiful Beetroot-Butterbean Hummus

Serve as a dip with vegetable sticks, or with wheat-free corn tortilla flatbread, toasted and cut into strips.


  • 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 and freshly ground black pepper


  • Chop the beetroot into small dice and 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 and 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.