Creamy beetroot houmous

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

  1. 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.