Creamy beetroot houmous
Creamy beetroot houmous
This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pita bread for a portable picnic snack
- No cook
- Serves 4
- Easy
Nutrition per serving
-
Calories 285
-
Carbohydrates 16
-
Saturated Fat 5
-
Sugar 6
-
Protein 10
-
Fat 19
-
Fiber 5
-
Salt 0.6
Ingredients
-
400g can chickpeas, drained
-
200g pack cooked beetroot (not in vinegar), drained
-
2 tbsp tahini
-
zest 1 lemon, plus juice ½
-
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
Method
-
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.