Creamy beetroot hummus
Serves 4
Easy
Prep:
No cook
This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack
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- 400g can chickpeasdrained
- 200g pack cooked beetroot(not in vinegar), drained
- 2 tbsp tahini
- zest 1 lemonplus juice 1/2
- 1 small garlic cloveroughly chopped
- 4 tbsp Greek yogurt
- 3 tbsp extra virgin olive or rapeseed oil
- 1 tbsp pine nutstoasted (optional)
- vegetablesticks, to serve
Nutrition: per serving
- kcal285
- fat19g
- saturates5g
- carbs16g
- sugars6g
- fibre5g
- protein10g
- salt0.6g
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.
