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Five Yum Friday

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Beetroot Hummus

Beetroot Hummus
Beetroot Hummus

Hummus... but made with Beetroot! You got it... the BOSH! vegan Beetroot hummus recipe of dreams.

We love beetroot. It’s a great source of fibre, vitamin B9, potassium, iron and good old vitamin C. They’ve been known to improve blood flow and lower blood pressure.

Enter our divine beetroot hummus dip recipe.

Not only does it look stunning, it’s also got health credentials up the wazoo. It’s the full package so treat it with some respect. So much more than just a pretty face. A great plant based party snack. Now, chop up some celery and get dipping!!

Ingredients
Method

Ingredients

  • 1 sprig of dill
  • 1 can of chickpeas
  • 200g cooked beetroot
  • 1 lemon
  • 50ml of water
  • 1 clove of garlic
  • Sea salt and freshly ground black pepper to taste
  • 3 tbsp of extra virgin olive oil (to garnish)
  • 10 whole wheat crackers

To garnish (optional)

  • 1 tbsp of zaatar
  • 1 tbsp of fresh parsley
  • 1 tbsp of natural plant-based yoghurt

Equipment

  • Grater
  • Zester
  • Blender or food processor
  • Chopping board
  • Knives
  • Air tight container

Method

  1. 1.

    Pick the leaves from the dill and roughly chop. Drain and rinse the chickpeas. Zest and juice the lemon. Peel and grate the garlic.

  2. 2.

    Place all the ingredients (apart from the lemon zest and the olive oil) in a blender or food processor and blitz until smooth. Season to taste with salt and pepper

  3. 3.

    Spoon into a bowl, finishing with a drizzle of yoghurt and a sprinkle of lemon zest, zaatar and parsley.

  4. 4.

    Place in a sealed container in the fridge and remove the portions needed each day for your snack. Don't forget the crackers!