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Beetroot hummus

An average of 4.7 out of 5 stars from 57 ratings
Beetroot hummusBeetroot hummus
Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 8

This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches.

For this recipe you will need a food processor.

Ingredients

For the hummus

For sandwich option 1

For sandwich option 2

  • 1 slice wholegrain bread
  • generous dollop of beetroot hummus (from above)
  • 2 tbsp kimchi

For sandwich option 3

Method

  1. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.

  2. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.

  3. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze.