Beetroot Hummus : One of Your Five a Day

This hummus subtle earthy flavour is the main reason for giving it a go but, it's not the only one.

Beetroot Hummus, Pink Food

Beetroot Hummus is also an easy way to incorporate a vegetable in your five a day. It may be lurid pink but it's also smooth and totally yummy. Perfect with pita or veggies.

For this recipe, I boiled the beetroot though normally I bake beets. Baking beetroots brings the flavours out however it also takes slightly longer. A friend of mine microwaves hers and she swears by that method. Either way, you'll need a cook beetroot.

Beetroot Hummus


1 small cooked beetroot
250 g of cooked chickpeas (tin will do)
Juice of 1/2 lemon
2 or 3 cloves garlic crushed
2 tbsp tahini
virgin olive oil
Salt, pepper and if you feel advanturous a pinch of ground cumin


Nothing could be simpler
In a food processor, whisk the beetroot with the garlic cloves and the lemon
Add the chickpeas, tahini and pulse
Add the oil a little at the time until you have obtained the consistency you need
Season and serve

Another unconventional Hummus Recipe from Pebble Soup

More inspirated healthy recipes with
Hijacked By Twins


Monika Dabrowski said...

This is a lovely recipe and so appealing looking - beetroot makes any dish so beautiful, doesn't it? Thank you for bringing your delicious recipe to #CookBlogShare:)

Kate Glutenfreealchemist said...

I saw this on social media and swooned. What a beautiful colour. So vibrant! I imagine it tastes amazing too. We have a load of huge beetroots ready to harvest in the garden, so this may be perfect to use a couple..... xx

Margot said...

Looks amazing, I really need to try this. I bought lots of cooked beetroot for the cold beetroot soup I was making and I have two packets left... thanks for the idea (!)



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