Beetroot Hummus
- Super simple
- 0:10 m
- 10 ingredients
Hummus... but made with Beetroot! You got it... the BOSH! vegan Beetroot hummus recipe of dreams. We love beetroot. It's a great source of fibre, vitamin B9, potassium, iron and good old vitamin C. They've been known to improve blood flow and lower blood pressure. Enter our divine beetroot hummus dip recipe. Not only does it look stunning, it's also got health credentials up the wazoo. It's the full package so treat it with some respect. So much more than just a pretty face. A great plant based party snack. Now, chop up some celery and get dipping!!
Serves: 4
Ingredients
For the hummus
- 1 can chickpeas
- 200g beetroot cooked
- 50ml water
- 1 clove garlic clove
- 1 sprig of dill
- 10 wholewheat crackers
- Sea salt & freshly ground pepper to taste
To garnish
- 1 tbsp za'atar
- 1 tbsp fresh parsley
- 1 tbsp plant-based yoghurt
- 3 tbsp extra virgin olive oil
Before you start
Grater | Zester | Blender or food processor | Chopping board | Knives | Air tight container
Step 1
To start
- Pick the leaves from the dill and roughly chop
- Drain and rinse the chickpeas
- Zest and juice the lemon. Peel and grate the garlic
Ingredients
- 1 can chickpeas
- 1 clove garlic clove
- 1 sprig of dill
- Juice of 1 lemon
Step 2
Time to blend
- Place all the ingredients (apart from the lemon zest and the olive oil) in a blender or food processor and blitz until smooth
- Season to taste with salt and pepper
Ingredients
- 200g beetroot cooked
- 50ml water
- Sea salt & freshly ground pepper to taste
Step 3
Add some flavours
- Spoon into a bowl, and swirl with olive oil, finishing with a drizzle of yoghurt and a sprinkle of lemon zest, zaatar and parsley
Ingredients
- 1 tbsp za'atar
- 1 tbsp fresh parsley
- 1 tbsp plant-based yoghurt
- 3 tbsp extra virgin olive oil
Step 4
Save for later
- Place in a sealed container in the fridge and remove the portions needed each day for your snack. Don't forget the crackers!
Ingredients
- 10 wholewheat crackers