Healthy Beetroot Hummus
Beetroot Hummus is fresh, wholesome and gloriously colourful. It is easy to make and great served as a dip for crudités, pitta bread or breadsticks, as part of a Mezze platter or in a veggie sandwich.
Servings: 6 Servings
Ingredients
- 400 g/ 14oz can chickpeas (drained)
- 200 g/ 7oz fresh beetroot
- 2 tablespoon olive oil
- 2 tablespoon tahini
- Juice ½ lemon
- ½ teaspoon salt
- 1 clove garlic (roughly chopped)
- Spring onion or fresh dill sprigs to garnish
Instructions
- Begin by wrapping the raw beetroot bulbs in foil and roasting at 200C/ 400F/ GM6 for 1 ½ - 2 hours until cooked through
- Let the beetroot cool, then slip off the skin and chop roughly
- Put the beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, salt and a little pepper into the bowl of your food processor and blend until almost smooth
- Taste and add a little more seasoning if required
- Serve immediately, garnished with sliced spring onions or fresh dill or cover and refrigerate for up to 5 days
Notes
Vacuum packed pre-cooked beetroot can be used if you are short of time. Please be aware that the colour may not be so vibrant though. When I used pre-cooked beetroot the colour was a dark dusky pink rather than bright pink.