Beetroot hummus
- Adam Bush
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Serves 4 as a side
Easy
Total time: 10 mins
0 reviews
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Make the most of beetroot in this earthy hummus recipe, ready in 10 minutes for a last-minute entertaining idea
Gluten free
Vegan
Vegetarian
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Try this beetroot hummus then check out plenty more beetroot recipes here.
Cook’s tip: Boost your plant points
"Sprinkle your hummus with an easy dukkah of toasted seeds and spices - we've used sunflower, sesame, dried chickpeas and cumin. Serve with wholewheat seeded crackers for an extra two plant points, taking the total of this boosted recipe up to nearly six."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Beetroot hummus recipe
Ingredients
Nutrition
-
150g cooked beetroots (use vac-packed rather than ones in vinegar)
-
400g tin chickpeas
drained and rinsed
-
1 clove garlic
-
3 tbsp tahini
-
3 tbsp extra-virgin olive oil
plus extra to serve
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1½ lemon
juiced
-
to serve (optional) flatbreads and crackers
Nutrition: per serving
- kcal243
- fat16.7g
- saturates2.3g
- carbs12.9g
- sugars3.5g
- fibre5.5g
- protein7.7g
- salt0.1g
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Method
-
step 1
Drain the cooked beetroot really well and put in a food processor or blender with the chickpeas, garlic, tahini, olive oil and lots of seasoning. Whizz until completely smooth, then taste for seasoning (add more if needed) and stir in the lemon juice.
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step 2
Scrape into a serving bowl and drizzle over a little more olive oil. Serve with flatbreads and crackers for dipping, if you like.
Check out our top tips for making hummus here...
Authors
Adam BushDeputy food editor
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