Beetroot Hummus – new and improved recipe!

Authorkaren@myhealthylife.meCategory, DifficultyBeginner

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
1

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).

2

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

3

Chill and store in the refrigerator for up to 3 days

To Serve
4

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

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

Directions

1

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).

2

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

3

Chill and store in the refrigerator for up to 3 days

To Serve
4

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

Beetroot Hummus – new and improved recipe!

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