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Beetroot hummus

Ingredients

  1. Step 1 500g raw beetroot , leaves trimmed to 1 inch, but root left whole
  2. Step 2 2 x 400g cans chickpeas , drained
  3. Step 3 juice 2 lemons
  4. Step 4 1 tbsp ground cumin
  5. Step 5 yogurt, toasted cumin seeds, mint and crusty bread, to serve
Beetroot hummus
Calories: 90 Carbohydrate: 15 g Protein: 6 g Fat: 1 g
Cook time: 60 minutes Prep time: 15 minutes Total time: 75 minutes Servings: 810

TAGS

Side Dish Snack Mediterranean Autumn Beetroot Beetroot chickpea chickpea Easy Freezable Glut Good Food Houmou lemon lemon Snack summer Vegetarian

Directions

  1. 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.
  2. 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.