Beetroot hummus

With its earthy sweetness, beetroot add a delicious twist to a traditional hummus recipe, creating a vibrant pink dip. Perfect as a snack with a celery and carrot sticks or try it spread on a cracker, toasted bread or on your sandwiches and wraps.

Print Recipe

Nutrition Facts

Beetroot hummus

Amount Per Serving

Calories 188 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 338mg15%

Potassium 414mg12%

Carbohydrates 22g7%

Fiber 7g29%

Sugar 5g6%

Protein 6g12%

Vitamin A 50IU1%

Vitamin C 7mg8%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Beetroot hummus

A vibrant pink version of the classic dip

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Appetizer, Side Dish, Snack, starter

Cuisine: British

Servings: 4

Calories: 188kcal

Equipment

• Large frying pan
• Food processor or blender

Ingredients

• 300 g cooked beetroot drained
• 400 g tinned chickpeas drained
• 1 garlic clove peeled and roughly chopped
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 2 tsp fresh dill leaves picked
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• Sea salt and black pepper

Method

• Firstly, toast the cumin seeds. Place them in a large frying pan on a medium heat, stirring occasionally until their aromas are released and they start to crackle. Remove from the heat and leave to cool.
• Place the beetroot, chickpeas, garlic, ground coriander, half the cumin seeds, dill, olive oil and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.
• Add some salt and pepper, whizz again and then check the seasoning, adding a little more salt, pepper or lemon juice if needed.
• Serve the hummus with, with the rest of the toasted cumin seeds sprinkled on top, with crudités or enjoy it with toast.
• The hummus will keep in the fridge for up to three days.

Nutrition

Calories: 188kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 338mg | Potassium: 414mg | Fiber: 7g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg

Recipe courtesy of Love Beetroot

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