Beetroot Hummus

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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

Written by

BDA-Accredited Dietician

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