Beetroot hummus is a healthy, bright and different alternative to dunk your pitta bread into. This delicious vegan (opens in new tab) hummus works great with roasted chicken, as a salad dressing or as an afternoon snack with crisps or crudités. We have added a bit of horseradish to give it a subtle fiery kick. After you’ve made this easy and quick recipe once, you’ll never want to buy supermarket hummus again. Impress anyone you have round for dinner or drinks with this zingy and zesty beetroot hummus.
Ingredients
300g cooked beetroot
400g can chickpeas, drained
1tsp ground cumin
2tsp horseradish creamed
50ml olive oil
2tbsp tahini
Juice of half a lemon
WEIGHT CONVERTER
grams
to
cups
Method
Drain and rinse the chickpeas and place into a blender or food processor.
Place all the remaining ingredients into a blender or food processor. Blitz until smooth. Season to taste with salt and pepper.
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