Ballymaloe Irish Beetroot Hummus
This hummus is so smooth and has the most beautiful purple jewel colour. It’s great with crunchy raw carrots, peppers, cucumber or celery. Beetroot hummus is a delicious dip for crostini or crisp bread sticks . It’s also an excellent addition to a cured meat and cheese board. This recipe works very well using cannellini beans in the place of chickpeas.
Drain the beetroot and the chickpeas and put in the food processor along with the clove of garlic. Blitz until you are happy with the consistency, it should be smooth in texture. Add the olive oil and salt and pepper to taste.
Recipe by Grace O’ Driscoll. https://twitter.com/gracebeforemeal