Beetroot Hummus

Serves: 8
Prep time: 20 minutes
Cook time: 10-12 minutes

½ serves per portion

Recipe courtesy of the Country Kitchens Team

Ingredients:
  • 1 large beetroot, leaves and roots removed
  • 400g can chickpeas, rinsed and drained
  • ½ teaspoon cumin powder
  • 1 lemon, juiced
  • 1 tablespoon tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • ½ teaspoon vegetable stock powder
  • Sweet paprika, to serve
  • Vegetable sticks, to serve
Method:
  1. MICROWAVE beetroot on high in a bowl with lid for 10-12 minutes. Slip skin off cooked beetroot.*
  2. ADD beetroot, chickpeas, cumin, lemon juice, tahini, olive oil, garlic and stock powder to food processor and blend until smooth.
  3. SERVE with a sprinkle of sweet paprika and a variety of vegetable sticks.

*Alternative method: 225g canned beetroot, drained of juice, works just as well.

What's Great About It:

This tasty dip is colourful, packed with fibre and a serve of vegetables per portion. A great snack to take to a picnic or BBQ and wonderful for entertaining. It is very easy to make at home – your guests are sure to be impressed.