CREAMY BEETROOT HUMMUS

Creamy beetroot hummus image

This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack

Provided by Cassie Best

Categories Buffet, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 10m

Number Of Ingredients 9

Ingredients

400g can chickpeas , drained
200g pack cooked beetroot (not in vinegar), drained
2 tbsp tahini
zest 1 lemon , plus juice 1/2
1 small garlic clove , roughly chopped
4 tbsp Greek yogurt
3 tbsp extra virgin olive or rapeseed oil
1 tbsp pine nuts , toasted (optional)
vegetable sticks, to serve

Steps:

Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.

Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium