Name: Beetroot Hummus – new and improved recipe!
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 200 g beetroot (about 3 medium beetroot); 2 tbsp tahini; 1 can chickpeas, drained (400gm); 1 lemon - juice and zest; 1 small clove garlic, chopped; 1 tbsp ground cumin; 2 tbsp Greek yoghurt; salt and freshly ground pepper to taste; 1 tbsp olive oil

Authorkaren@myhealthylife.meCategorySnack, VegetarianDifficultyBeginner

This quick beetroot hummus recipe is new and improved. I've included chickpeas and Greek yoghurt which add a more creamy consistency and protein sources. It still maintains a refreshing, tangy flavour, and is delicious eaten as a snack or an accompaniment to a salad.
A few rainbow colours are covered when eating this with veggies!

Yields6 Servings

Prep Time15 mins

200 g beetroot (about 3 medium beetroot)

2 tbsp tahini

1 can chickpeas, drained (400gm)

1 lemon - juice and zest

1 small clove garlic, chopped

1 tbsp ground cumin

2 tbsp Greek yoghurt

salt and freshly ground pepper to taste

1 tbsp olive oil

To cook the beetroot. Cut off the top and bottom of each beetroot. Cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. (To save time, I often use pre-cooked beetroot).

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired

Chill and store in the refrigerator for up to 3 days

To Serve

Serve with vegetable sticks and/or seed crackers. Enjoy!

Ingredients