Article 9 April 2021

Recipe of the Week: Beetroot Hummus

This tasty dish is super versatile! You can use it as a dip for toasted pitta bread, veg crudités, or you can add it to salads or flatbread wraps with some grilled chicken and salad – yummy! Even better… this is a great vegan recipe that is packed with protein, iron and fibre!

Serves 4

INGREDIENTSMETHOD
Plain Flour 250g
Raw Beetroot 250g
Chickpeas 1 x 400g tin
Juice of 1 Lemon
Ground Cumin 1 ½ tsp
Salt 1 tsp
Ground Black Pepper Pinch
1. Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

2. Peel the cooled beetroot. Roughly chop the flesh.

3. Whizz the beetroot, chickpeas, lemon juice, cumin, salt and some pepper.

4. Serve with crusty bread and raw vegetable sticks

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