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2018
Beetroot & Mint Hummus
By
Sinead Delahunty
Serves 2-4
Ingredients
400g tin butter beans, drained & rinsed
300g cooked beetroot, cubed
2 tbsp fresh mint leaves, roughly chopped
1 tbsp fresh lemon juice
50g walnuts
Method
Place the beans, beetroot and mint in a food processor. Blitz until a smooth purée is formed.
Add the walnuts & lemon juice. Blitz again until fully combined – the walnuts should still be a little bit crunchy.
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