Beetroot Hummus Dip

Beetroot Hummus

Rating:

apples-green

Created by:

QAST
Preparation:
15 min
Source:
Healthier. Happier.

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

  1. Rinse and drain canned beetroot.
  2. Add beetroot and remaining ingredients to food processor and blend until smooth.
  3. For a smoother and runnier consistency add 1 tablespoon of vegetable stock between blitzing.
  4. 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.

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