For a twist on a classic dip, try our beetroot hummus recipe:
For 4 servings
- 200g beetroot (cooked or raw)
- 1 x 400g chickpeas
- Juice of 1 lemon
- 1 tsp ground cumin
- 2 tbsp tahini (optional)
Method
- If using raw beetroot, clean and peel these and boil in plenty of salted water for 30-45 minutes, until soft
- Drain then leave aside
- Once cool, chop and place in a food processor
- Add the remaining ingredients with some salt & pepper to season, then blitz together until smooth.
- Add a little water if needed to loosen, and enjoy!
Further reading
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