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Beetroot hummous
- Prep time:
- 5 mins
- Cook time:
- 25 mins
- Serves:
- 500g
Clodagh McKenna makes a shocking pink hummous to serve with vegetable crudites and toasted pitta bread as a healthy snack
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Ingredients
- 2 fresh Beetroot
- 2 cloves Garlic, peeled
- 420g canned Chickpeas, drained
- 1 Lemon, juice only
- 60ml Olive oil
To serve
Method
1. Put the whole beetroot in a saucepan with a little water and bring to the boil. Cover with a lid and leave to cook for about 25 minutes. You can test to see if they're ready by pushing back the skin with your thumb - if the skin comes off easily then the beetroot are done.2. Once the beetroot are cooked, peel the skin off and chop them up roughly.
3. Put the garlic, beetroot and chickpeas in a food processer and whizz until well blended. Add the lemon juice and olive oil through the feed tube to make a fairly coarse paste. Season with salt and pepper.
4. Spoon into a serving bowl and serve with the pitta, fennel and carrots.
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