Beet and white bean hummus
Simple recipe for a cream of canned beetroot and canned cannellini beans perfect for an aperitif.
Servings: 4 servings
Const: low
Equipment
- 1 blender
Ingredients
- 600 g Canned cannellini beans
- 250 g cooked and peeled beetroot
- 2 cloves lemon (juice)
- 2 change garlic
- 2 Tbsp extra virgin olive oil
- ½ tsp cumin powder
- as needed salt & pepper
Instructions
- Open the tin of cannellini beans and put them in a colander and rinse them under running water.
- Put all ingredients into a blender and blend until smooth.
- If you eat it immediately, place your hummus on a plate and garnish with fresh herbs and extra virgin olive oil.
- To store it instead, remove your cannellini hummus from the blender and serve it on a plate or store it in a refrigerator container/jar.