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Creamy beetroot hummus

Creamy beetroot hummus

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A star rating of 4 out of 5.4 ratingsRate
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  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal285
fat19g
saturates5g
carbs16g
sugars6g
fibre5g
protein10g
salt0.6g
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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.

Goes well with

Recipe from Good Food magazine, May 2015

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Overall rating

A star rating of 4 out of 5.4 ratings
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