Irish Beetroot Hummus, cucumber ribbons and crumbled blue cheese

Ballymaloe Irish Beetroot Hummus and Blue Cheese Crostini


200g of drained Ballymaloe Irish Beetroot
240g of tinned chickpeas drained
1 clove of garlic
1 tbsp of extra virgin olive oil
Salt and freshly cracked black pepper
Cashel Blue cheese • Cucumber
Sourdough bread
A drizzle of olive oil


1. 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 olive oil, salt and pepper to taste.
2. Slice the bread and drizzle with a bit of olive oil and toast in the oven until crispy. While the bread is in the oven, use a peeler and peel the cucumber into ribbons.
3. Spread the hummus over the crostini, layer with cucumber ribbons and crumble some delicious Cashel Blue cheese on top.

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