Easy beetroot hummus
A quick and easy dip or light snack. Serve with vegetable sticks, pitta bread or tortilla chips for dipping.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 –12
- 400 g can chickpeas
- 250 g cooked beetroot cut into chunks
- 2 tbsp tahini
- 1 lemon finely grated zest and juice
- 1-2 cloves of garlic crushed
- 4 tbsp extra virgin olive oil
- feta cheese, to serve (optional)
Drain the chickpeas, reserve a little of the canning liquid.
Place in a food processor, with the beetroot and blitz until finely chopped.
Add the tahini, lemon juice, zest, garlic, 2 tbsp of olive oil. Season well with salt. Blitz again to form a creamy paste adding enough of the cooking/canning liquid to get the desired consistency.
Transfer to a serving bowl and crumble the feta cheese on top if using. Drizzle with a little olive oil and serve
Freeze: for up to 3 months.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or the feta cheese garnish.)
Calories: 145kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1.2mg