Irish Beetroot Hummus, Parma Ham and Goats 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
Parma Ham
St Tola Greek Style Cheese
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.
3. Spread the hummus over the crostini, layer with Parma Ham and crumble some delicious St. Ola Greek Style cheese on top

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