Menu
Recipes
Filter:
Tags:
Connect with us
Discuss your tuckshop with us
Recipe Categories
Recipes
Menus
Beetroot Hummus Dip
Rating:
Created by:
QAST
Preparation:
15 min
Source:
Healthier. Happier.
- Chrissy Buzzard
Category:
Tags:
Ingredients
1canno-added-salt chickpeas, rinsed and drained
1/2cupdiced, tinned beetroot
1/2tspcumin
1lemon, juiced
1tbsptahini
2cloves garlic
1/4tspsalt
1/2tbspolive oil
2tbsplow-salt vegetable stock
1/2tspsweet paprika
3medium carrots, peeled and sliced into sticks
3medium celery stalks, sliced into sticks
3small wholemeal pita bread, torn roughly into pieces
Method
- Rinse and drain canned beetroot.
- Add beetroot and remaining ingredients to food processor and blend until smooth.
- For a smoother and runnier consistency add 1 tablespoon of vegetable stock between blitzing.
- Serve with pita bread and vegetable sticks (e.g. carrot, broccoli, capsicum, cucumber and celery).
Recipe description
This colourful beetroot hummus dip is a great way to get some extra veggies in.
Variations
- Use other vegetables for dipping, including sliced capsicum or cucumber, or snow peas.
- Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
This recipe was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
