Beetroot hummus is a healthy, bright and different alternative to dunk your pitta bread into. This delicious vegan 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
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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