Creamy beetroot hummus

Creamy beetroot hummus

By Cassie Best
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(1 ratings)
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Prep: 10 mins 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • 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
    Beetroot

    Beetroot

    beat-root

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

  • 2 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • zest 1 lemon, plus juice ½
    Lemon

    Lemon

    le-mon

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

  • 1 small garlic clove, roughly chopped
  • 4 tbsp Greek yogurt
  • 3 tbsp extra virgin olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp pine nuts, toasted (optional)
  • vegetable sticks, to serve

Method

  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.

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