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Beetroot & Butterbean Hummus

Difficulty to prepare: Easy

Servings: 6-8 as part of hors d’ouvres


  • 250g cooked beetroot dipped in vinegar (not pickled)

  • 1 tin butterbeans, drained and rinsed

  • 3 tbsps. Extra virgin olive oil

  • Freshly ground black pepper

  • Herbamare

  • Pinch of cumin (optional)


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

  • In a food processor blitz the butterbeans, olive oil and seasoning.

  • Transfer into the bowl with beetroot and gently fold through to mix.

  • Spoon into a serving bowl, drizzle with olive oil and garnish with some fresh parsley.

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