Beetroot hummus is low in sugar, salt and saturated fat and takes just ten minutes to make. It is the perfect dip to accompany vegetables and pittas as part of a quick and healthy meal. It makes a great packed lunch too.
Ingredients
- 1 can chickpeas (430g), drained and rinsed
- 2 medium cooked beetroots
- 2 cloves garlic
- zest and juice from 1 medium lemon
- 2-3 tablespoons tahini & olive oil
- ¼ tsp salt & ½ tsp ground cumin
Instructions
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Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok.
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Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
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Refrigerate or use immediately. I like to serve it at room temperature.
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Beetroot hummus will keep in the fridge, covered well, for 4-5 days.
