Recipe

Homemade creamy beetroot hummus flavoured with garlic, cumin and chopped pistachios.

Serves: 6 people   |   Prep time: 5 minutes   |   Cooking time: 0 minutes

British   |   Side   |   Gluten Free   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 400g tin Chickpeas, drained and rinsed
• 250g Cooked Beetroot
• 2 Garlic Cloves, chopped
• 1 Lemon, juiced
• 3 tbsp/45ml Extra Virgin Olive Oil
• 1 tsp Ground Cumin
• ½ tsp Salt

Topping:

• 1 tbsp Chopped Pistachios/Seeds
• 1 tbsp Extra Virgin Olive Oil

  

Method

1. Place all of the ingredients into a food processor and pulse until smooth.
2. Place into a bowl and top with an extra drizzle of olive oil and chopped pistachios/seeds.
3. Serve alongside toasted flatbreads and fresh vegetables such as radish, carrots and cucumber.