Name: Beetroot hummus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 medium beetroots; 2 teaspoon ground cumin; 2 clove garlic, chopped; 2 tablespoon lemon juice; 1 tablespoon vegetable or olive oil; 1 teaspoon salt; 1 tablespoon tahini; 420 gram can chickpeas, rinsed; crackers, to serve; vegetable sticks, to serve

Beetroot hummus

Serves 6

Prep

15M

Cook

40M

Total

55M

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Ingredients

2 medium beetroots

2 teaspoon ground cumin

2 clove garlic, chopped

2 tablespoon lemon juice

1 tablespoon vegetable or olive oil

1 teaspoon salt

1 tablespoon tahini

420 gram can chickpeas, rinsed

crackers, to serve

vegetable sticks, to serve

Method

1.Trim beetroots, leaving 2cm of stem. Wash well, with skin on. Cook in a medium saucepan of lightly salted boiling water for 30-40 minutes or until tender. Drain. Cool slightly. Peel beetroots then chop coarsely.

2.Cook and stir cumin in a small dry pan over medium heat for 1-2 minutes or until fragrant.

3.Blend or process cumin, garlic, juice, oil, salt, tahini, chickpeas and beetroot until smooth. Sprinkle with salt and pepper. Serve with crackers and vegie sticks.

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Ingredients

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