Beetroot hummus
- Good Food team
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Serves 8-10
Easy
Prep: 15 mins
Cook: 45 mins
Plus cooling
A star rating of 4.4 out of 5.33 ratingsRate
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This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack
Freezable
Vegetarian
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Courgette & mushroom bread
A star rating of 4.4 out of 5.52 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g raw beetroot
leaves trimmed to 1 inch, but root left whole
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2 x 400g cans chickpeas
drained
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juice 2 lemons
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1 tbsp ground cumin
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yogurt, toasted cumin
seeds, mint and crusty bread, to serve
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Nutrition: per serving
-
kcal90
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fat1g
low
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saturates0g
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carbs15g
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sugars5g
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fibre4g
-
protein6g
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salt1.69g
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Method
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step 1
Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
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step 2
Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.
Recipe from Good Food magazine, September 2011
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A star rating of 4.4 out of 5.33 ratings
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