Ballymaloe Irish Beetroot is grown, cooked and packed in East Cork and is itself packed with a lovely earthiness which is a lovely combination with chickpeas, for the hummus in this recipe. Beetroot and blue cheese always sit well together so the blue cheese crostini is a perfect match. The whole recipe only takes 10 minutes from start to finish.

Ingredients

• 200g Drained Ballymaloe Irish Beetroot
• 240g Chickpeas (1 can of drained chickpeas)
• 1 Clove of garlic
• 1 Tablespoon of extra virgin olive oil
• Salt and pepper to taste
• Cashel Blue Cheese
• Cucumber
• Sourdough bread
• A drizzle of Olive Oil

Method

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 the olive oil and 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. Spread the hummus over the crostini, layer with cucumber ribbons and crumble some delicious Cashel Blue Cheese on top.