Beetroot Hummus Recipe
If you’ve boiled up some whole beetroot and got them waiting in the fridge to be used, then this is a really quick recipe to whip up – great with crudites from the garden, or add to flatbreads and sandwiches
Ingredients
- 1 can chickpeas in water
- 1-2 tbsp chickpea water from the can
- 1 tbsp tahini
- 1 medium beetroot, cooked
- 1 clove garlic, sliced
- Knob of butter
- Juice of quarter lemon
- Pinch sea salt
Method
- Melt the butter in a small frying pan
- Cook the garlic slices for 1-2 minutes
- Put the butter, garlic, chickpeas, tahini, and beetroot in a blender and whizz up till smooth
- Season with lemon juice and a generous pinch of sea salt
- Add 1-2 tablespoons of the water from the can of chickpeas to loosen up the mixture to the consistency you prefer
Top tips:
If you prefer a stronger flavour, add an extra half tablespoon of tahini and a second clove of garlic.
If you have smoked sea salt, that would be a delicious alternative.