Beetroot Hummus with Wholemeal Pitta Bread

This is a great twist on a classic vegetarian dip. Beetroot contains contains beta cyanin, a pigment that is thought to positively benefit liver function.


Serves 2
adults
334
Kcals
per serving

5 Mins
prep

20 Mins
cooking

Recipe
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Ingredients

2 large beetroot, peeled and cut into small chunks   (200g)
1/2 x 400g can chickpeas, drained and rinsed  (125g)
1 clove garlic diced  (6g)
orange zest  (1.5g)
1 tbsp lemon
Pinch of ground cumin
1 tbsp olive oil
2 medium wholemeal pitta bread  (120g)
Pinch of salt
Pinch of ground black pepper

Method

  1. Preheat 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. Heat the pitta bread and slice into strips.
  5. Season the hummus to taste and serve in a small dish with the pitta bread.
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Nutritional information per serving

334kCal, 1402kJ
13g
8.6g
1.3g
51.9g
11.3g
8.1g
399mg

© The Vegetarian Society