Creamy beetroot hummus

1 of 5-a-day 10-30 minutes 4 servings 400 kcal or less beetroot dip chickpea dip recipe dip family friendly folate healthy snacks houmous hummus lunch ideas picnic quick snack spring under 10 minutes

N/A

Source

Ingredients

400g can chickpeas , drained

200g pack cooked beetroot (not in vinegar), drained

2 tbsp tahini

zest 1 lemon , plus juice 1/2

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.