Creamy beetroot hummus
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack
Ingredients
- 400g can chickpeas , drained
- 200g pack cooked beetroot (not in vinegar), drained
- 2 tbsp tahini
- zest 1 lemon , plus juice 1/2
- 1 small garlic clove , roughly chopped
- 4 tbsp Greek yogurt
- 3 tbsp extra virgin olive or rapeseed oil
- 1 tbsp pine nuts , toasted (optional)
- vegetable sticks, to serve
Method
- STEP 1
Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.
