Vegetarian Gluten Free
‘Forget overprocessed supermarket hummus and make your own with a healthy twist. Beetroots are packed full of nutrients including vitamin C, folate and potassium as well as plenty of fibre. Leave it coarse to maintain the fibre content.’ - (Dr Sarah Schenker, dietitian)
Makes 8 Servings
500g raw beetroot, leaves trimmed
2 x 400g tins chickpeas, drained and rinsed
Juice of 2 lemons
1 tbsp ground cumin
4 tbsp olive oil
1 tbsp Greek yogurt
Cook the beetroot a large pan of boiling water with the lid on for 30–40 minutes until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
Peel the beetroot and discard the roots (wear rubber gloves to prevent your hands from staining). Roughly chop the flesh and then place into a food processor along with the chickpeas, lemon juice, cumin and olive oil and whizz together until a coarse paste has been formed. Season with a pinch of salt and freshly ground black pepper.
Transfer to a serving bowl and then swirl through the Greek yogurt. Serve with veg sticks, oatcakes or wholemeal pitta bread.