Beetroot Hummus

Beetroot Hummus

If you’re looking for a vibrant, healthy, and delicious twist on traditional hummus, this beetroot hummus is a must-try! Packed with earthy flavours, a hint of spice, and a pop of colour, it’s perfect as a dip, spread, or addition to your favourite meals. Quick to make and full of wholesome ingredients, it’s a great way to impress your guests or elevate your everyday snacks.

Ingredients:

• 1 tsp cumin seeds
• 250g (9oz) cooked beetroot, drained and quartered
• 400g tin of chickpeas, drained and rinsed
• 1 garlic clove, peeled
• 1 tsp ground coriander
• ½ tsp sea salt (add more to taste)
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• Ground black pepper

Method:

Step 1
Heat a small dry frying pan and toast the cumin seeds for 2 minutes, stirring occasionally. Remove from the heat.

Step 2
Add the beetroot, chickpeas, garlic, coriander, salt, and olive oil to a food processor. Add the toasted cumin seeds, lemon juice, and a good amount of black pepper. Blend until smooth.

Step 3
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed, then blend again.

Step 4
Serve as a dip or spread for sandwiches and wraps. Store in the fridge (covered) for up to 3 days or freeze for later.

Ingredients

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