Beetroot Hummus with Carrot Sticks

A great twist on a classic vegetarian dip. This hummus has all the benefits of beetroot which contains beta cyanin, a pigment that is thought to positively benefit liver function.


Serves 2
adults
221
Kcals
per serving

5 Mins
prep

20 Mins
cooking

Recipe
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Ingredients

2 medium beetroots, peeled and cut into small chunks   (200g)
1/2 x 400g can canned chickpeas, drained and rinsed  (125g)
1 clove garlic, finely diced  (6g)
Orange zest  (5g)
2 tsp lemon juice
1/2 tsp cumin  (2g)
1 tbsp olive oil
Pinch of salt
Pinch of ground black pepper
2 large carrots, cut into batons  (240g)

Method

  1. Pre-heat the oven to 180°C.
  2. Place the beetroot chunks on a piece of foil and pull the edges up together and seal to make a parcel then place on a baking tray and cook for about 20 minutes until tender. Once cooked remove from the oven and allow to cool.
  3. Place the cooled beetroot in a food processor with the chickpeas, garlic, orange zest, lemon juice, cumin and olive oil and blend until the desired consistency. If you like your hummus smooth then you may need to add a little water to thin the mixture.
  4. Check for seasoning and serve in a small dish with the carrot batons.
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Nutritional information per serving

221kCal, 929kJ
8.6g
7.7g
1.1g
31.4g
18.2g
8g
142mg

© The Vegetarian Society