Family picnic recipe for 4 people, takes only 20 mins; recipe has chickpea, beetroot, tahini, lemon, garlic clove, greek yogurt, rapeseed oil, pine nuts and vegetable.
Creamy beetroot hummus
Course: Family picnic
Servings
4
servings
Prep time
10 mins
Ingredients
- Chickpea: 400g can chickpeas, drained
- Beetroot: 200g pack cooked beetroot (not in vinegar), drained
- Tahini: 2 tbsp tahini
- Lemon: zest 1 lemon, plus juice 1/2
- Garlic Clove: 1 small garlic clove, roughly chopped
- Greek Yogurt: 4 tbsp Greek yogurt
- Rapeseed Oil: 3 tbsp extra virgin olive or rapeseed oil
- Pine Nuts: 1 tbsp pine nuts, toasted (optional)
- Vegetable: vegetable sticks, to serve
Directions
- 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.
