Beetroot Hummus

Beetroot Hummus

156kcal per serving
5servings
Preferences Vegetarian Vegan

ingredients

  • 200g beetroot
  • 1 x 400g can chickpeas (drained and rinsed)
  • Juice of 1 lemon
  • 30ml olive oil
  • 1 clove garlic
  • Pinch black pepper
  • 1/2 tsp cumin

nutrition facts

Per average serving:
energy 653 kJ / 156 kcal
8 %
fat 7.2 g
10 %
saturates 1 g
5 %
Sugars 3.7 g
4 %
salt 0.34 g
6 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Preheat the oven to 180C.
  2. Cut up the beetroot and roast with 10ml of olive oil in the oven until soft (around 25 mins). Remove from the oven once tender, then set aside and allow to cool.
  3. Blend together the chickpeas, lemon juice, cumin, garlic and pepper in a blender or food processor until smooth.
  4. Add the cooled beetroot gradually and blitz, adding the remaining olive oil as you go, until you have a vibrant colour and the hummus is a lovely smooth texture.
  5. Once ready transfer into a serving dish and serve with crudites, spread into sandwiches/wraps or spoon onto salads. Enjoy!

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.