Here’s a vibrant dip to brighten up your January snacks, beetroot hummus, just look at that colour!
We’re sure many of you will be on a little health kick to start 2021, but who said eating healthily had to be boring, this deliciously pink dip is easy to make and even easier to eat, so get dipping.
Shopping list / From the pantry
- 1 tsp cumin seeds
- 250g/9oz cooked beetroot, drained and quartered
- 400g tin chickpeas, drained and rinsed
- 1 garlic clove, peeled
- ½ tsp sea salt, and to taste (either our pure salt or our lemon and thyme sea salt)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ground black pepper
First up, toast your cumin seeds gently in a small dry frying pan for two minutes, stirring occasionally to ensure they don’t burn. Then remove from the heat.
Get out your trusty food processor and add the beetroot, chickpeas, garlic, salt and olive oil.
Add the cumin seeds, lemon juice and season well with some freshly ground black pepper, then blitz until smooth. Check the seasoning again, adding a little more salt, pepper and/or lemon juice if needed, then give another little blitz.
This vibrantly pink delicious hummus can be used as a spread for sandwiches, wraps or as a dip. It’s sure to brighten up any dinner party table.
Store for later
It’ll keep for up to three days if covered and placed in the fridge, or why not batch cook and freeze.