Beetroot hummus
Serves 8-10
Easy
Prep:
Cook:
Plus cooling
This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack
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- 500g raw beetrootleaves trimmed to 1 inch, but root left whole
- 2 x 400g cans chickpeasdrained
- juice 2 lemons
- 1 tbsp ground cumin
- yogurt, toasted cuminseeds, mint and crusty bread, to serve
Nutrition: per serving
- kcal90
- fat1glow
- saturates0g
- carbs15g
- sugars5g
- fibre4g
- protein6g
- salt1.69g
Method
step 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.
step 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.
