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:
- MICROWAVE beetroot on high in a bowl with lid for 10-12 minutes. Slip skin off cooked beetroot.*
- ADD beetroot, chickpeas, cumin, lemon juice, tahini, olive oil, garlic and stock powder to food processor and blend until smooth.
- 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.
