
Beetroot Hummus
From the Field Kitchen
-
90 Minutes
-
Serves 4 as a side
90 mins
Serves 2
Bake your potatoes for 1 hour at 160°C.
Finely slice and wash the spring onions, then chop the onion and garlic.
In a medium pan, add a little oil and your chopped garlic, onion, spring onion and bicarbonate of soda.
Add white wine and cook for a further 5 minutes.
Add cream and bring to the boil, then add the chopped baked potatoes and cook for a further 20 minutes.
Add washed spinach before blending in a food processor.
Garnish with a dash of cream and top with some chopped spring onion. Enjoy!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Easy Cheesy Vegetarian