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Beetroot hummus
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Beetroot hummus

Beetroot hummus is an easy to make dip that's perfect for game nights, served with pitta chips as a started or even as part of a falafel wrap.
Course Sides and starters
Cuisine Middle Eastern
Diet Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Blending 5 minutes
Total Time 35 minutes
Servings 4
Calories 239kcal
Author Jess & Dan

Ingredients

  • 400 g chickpeas - 1 tin, drained
  • 2 cloves garlic
  • 50 ml olive oil
  • 1 tablespoon water
  • 125 g beetroot - peeled and roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin powder
  • 1 teaspoon Salt – or to taste
Metric - US Customary

Instructions

  • Roast the beetroot in the oven on gas mark 5 for 15-20 minutes.
    125 g beetroot
  • Remove the beetroot from the oven and allow it to cool.
  • Chuck everything in a blender.
    400 g chickpeas, 2 cloves garlic, 50 ml olive oil, 1 tablespoon water, 125 g beetroot, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 teaspoon cumin powder, 1 teaspoon Salt
  • Blitz up - for longer than you think it needs (to ensure it's really silky).

Nutrition

Calories: 239kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 887mg | Potassium: 282mg | Fiber: 6g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg