Hummus recipe for 8-10 people, takes only 45 mins; recipe has beetroot, chickpea, lemon, cumin and cumin.
Beetroot hummus
Course: Hummus
Servings
8 - 10
servings
Prep time
15 mins
Ingredients
- Cumin: 1 tbsp ground cumin
- Chickpea: 2 x 400g cans chickpeas, drained
- Beetroot: 500g raw beetroot, leaves trimmed to 1 inch, but root left whole
- Lemon: juice 2 lemons
Directions
- Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they're done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
- Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.
