Beetroot hummus

Beetroot hummus

  • Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 8-10

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal90
low infat1g
saturates0g
carbs15g
sugars5g
fibre4g
protein6g
salt1.69g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.21 ratings
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