Beetroot Hummus
If you want to create the prettiest side dish for your next lunch, this beetroot hummus is just the thing. Blended with cooked beetroots, it transforms into a stunning pink colour that will put a smile on anyone's face. Plus, it keeps well, making it perfect for prepping ahead of time over the weekend and enjoying for easy lunches throughout the week.
Ingredients
- 2 small beetroots
- 2 x 400g tins of chickpeas (2 x 14oz)
- Juice of a lemon
- 2 cloves garlic
- 5 tbsp tahini
- 1 tsp sea salt and ½ tsp pepper
- 1 tsp ground cumin
- 3 tbsp olive oil
- 4 tbsp water
Instructions
- Add the beetroots to a pan of water so they are fully covered. Bring to the boil and cook until soft (about 25-30 mins). Drain and set aside.
- Drain and rinse the chickpeas and add them to a food processor with the lemon juice, garlic, tahini, cumin and salt & pepper. Blend thoroughly, adding the oil and/or water as you blend.
- Add the cooked beetroots and blend again until smooth. You will need to blend a few times, and scape down the sides, to get it very smooth.
Notes
- I use raw beetroot that I cook. You don't need to take off the skins, just make sure you give them a good scrub with a vegetable brush. If preferred, you can buy ready-cooked beetroot. Just make sure it isn't pickled.
- If you have the time, add a couple of ice cubes on the final blend to get it extra smooth.
- Depending on the type of consistency you like, you may like to add a bit more liquid. This can be more lemon juice or oil or water, depending on personal taste preferences.
- It will last for 4-5 days in the fridge.
Nutrition
Calories: 197kcalCarbohydrates: 13gProtein: 7.2gFat: 12.3gFiber: 4g
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