Beetroot Hummus Dip - Chef Recipe by Jake Hayes
This vibrant Spring dip is quick and easy to make and can be garnished with toasted pine nuts, du...
1 bag mixed lettuce leaves
450g can whole baby beets, strained
400g can beans, such as kidney beans (we used butter beans), strained
1 tomato, chopped
1/4 cup roughly crumbled feta cheese
90g can red salmon or tuna, drained and crumbled
Sea salt and black pepper, to taste
Spread lettuce on a plate.
Scatter beetroot, beans, tomato, fetta and fish on top then squeeze the lemon over everything.
Sprinkle with salt and pepper and dig in.
This recipe comes courtesy of Adam and Jade Brand's book, 'Life, Love and Cooking', published by New Holland. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx