Beetroot houmous

Beetroot houmous

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(5 ratings)

Prep: 15 mins Cook: 45 mins Plus cooling

Easy

Serves 8-10
This freezable humous is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal90
  • fat1g
  • saturates0g
  • carbs15g
  • sugars5g
  • fibre4g
  • protein6g
  • salt1.69g
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Ingredients

  • 500g raw beetroot, leaves trimmed to 1 inch, but root left whole
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 x 400g cans chickpeas, drained
  • juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • yogurt, toasted cumin seeds, mint and crusty bread, to serve
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

Method

  1. Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

  2. Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

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Comments (5)

corgiman's picture

This recipe spoilt for me by the addition of to much cumin

moirashaw1's picture

Great recipe. It's so easy. I'm going to make it again and freeze some.

sandra51's picture
5

This is lush! Made a batch, and froze in individual little pots for taking into work for lunch. Nice change from shop bought houmous. All hail the chickpea, got to love a chickpea!

moirashaw1's picture

Loved this recipe and will make again and again. Followed recipe but only added half tsp cumin and that tasted right. Used raw beets and cooked. Think this gives a more earthy flavour than packs of precooked beetroot. The addition of some chopped up mint gives a lovely fresh flavour. It has to be tried!

florida4marion's picture
5

I didn't want the bother of cooking fresh beets, but this recipe gave me an idea. I'm a vegetarian and I use chickpeas occasionally because they are nutritious, but I'm not crazy about them, I love beetroot though. I had a 15oz can of sliced beets and a 15oz can chickpeas in the house. I put a can of drained beets into my blender along with the rinsed chickpeas and added the juice of 1 lemon and a tablespoon of cumin. It came out really good, and with a little non fat Greek yogurt mixed in, even better. I will probably use this recipe again. Thanks for the idea.

Questions (2)

liamfnb1's picture

It says this recipe is freezable. Any tips on how this should be done? I'm guessing take it all the way up to serving then put in freezer container but any tips would be appreciated.

sandra51's picture
5

Hi, I have frozen hummus before and it turns out just fine. There isn't a huge amount to go wrong with the ingredients in the freezer. I would err on a the side of a more 'stiffer' texture to allow for a slightly sloppier hummus after freezing but that is about the only precaution necessary. I normally pop it into smallish Tupperware containers so that I don't have to defrost a load that I perhaps don't want. Defrost at room temperature for a couple of hours (works grand in a work locker!) in time for lunch

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