Beetroot hummus

Dazzling pink hummus that will brighten up any lunch. Beetroot adds flavour and extra anti-inflammatory nutrients to support the body.

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Prep Time 10

Total Time 10

Servings: 6 portions

Calories: 146

Ingredients Equipment Method Nutrition

Ingredients

240 g cooked chickpeas
2 medium sized cooked beetroot not in vinegar
1 tbsp lemon juice
2 tbsp tahini
1 small clove of garlic crushed and chopped
1-2 tsp ground cumin
pinch salt
50 ml extra virgin olive oil

Equipment

food processor or small blender

Method

Combine all the ingredients except the olive oil in a food processor and blitz until combined.
Keep the processor on, add the olive oil gradually until you reach a good texture and ‘dippy’ consistency.
Serve garnished with parsley and a little sprinkling of cumin.

Nutrition

Serving: 6portionsCalories: 146kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 135mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 23IUVitamin C: 3mgCalcium: 30mgIron: 1mg

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