Beetroot & Butterbean Hummus with Celery Wedges

Team up butterbeans and beetroot in this seriously tasty dip that’s perfect served with crunchy crudites like celery, carrots and cucumber.

Serves: 4-6
Preparation time: 10 minutes
Cooking time: none

You’ll need

for the dip

  • 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)
  • 3 tbsp extra virgin olive oil
  • sea salt & freshly ground black pepper

to serve

  • plenty of celery stalks, chopped into small batons
  • ½ cucumber chopped into small batons
  • 2 medium carrots, chopped into small batons

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.