This quick and easy brilliant pink hummus is an eye-catching dip or Middle Eastern side.
Beetroot hummus
Course: Sides, SnacksDifficulty: EasyMakes (about)
2
cupsPrep time
10
minutesCooking time
00
minutesOther
Vegetarian, vegan, gluten free
This quick and easy brilliant pink hummus is an eye-catching dip or Middle Eastern side.
Ingredients
400g can chickpeas, rinsed and drained
1 small fresh beetroot, roasted, chopped (see tip)
1 garlic clove, crushed
2 tbs tahini
1 tbs ground cumin
1 tbs (20ml) lemon juice
1/4 tsp salt
Fresh dill leaves, to garnish
Extra virgin olive oil, to drizzle
Lebanese bread, quartered, crackers or vegie sticks, to serve
Method
- Place chickpeas, beetroot, garlic, tahini, cumin, lemon juice and salt in a mixing bowl. Using a hand blender, blend until mixture is smooth, adding a little more lemon juice, if needed, until desired taste and texture is reached.
- Transfer mixture to a shallow serving dish. Garnish with dill and drizzle with olive oil. Serve with lebanese bread, crackers or vegetable sticks.
Tips and notes
- You can replace the roasted beetroot with a 225g can of sliced beetroot, drained, patted dry with paper towel.
- Place a small container of this hummus in a school or work lunch box alongside vegie sticks, for a healthy snack.
- For a complete gluten-free dish, be sure to choose gluten-free bread or crackers to serve. Or just stick with vegie sticks!
