
Clodagh McKenna
from
Market Kitchen
Clodagh McKenna makes a shocking pink hummous to serve with vegetable crudites and toasted pitta bread as a healthy snack
Clodagh McKenna makes a shocking pink hummous to serve with vegetable crudites and toasted pitta bread as a healthy snack
Beetroot hummous
Method
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.
Prep:
5 min
Cook: 25 min
Cook: 25 min
Ingredients
2 fresh Beetroot2 garlic cloves, peeled
420g canned Chickpeas, drained
1 lemon, juice only
60ml Olive oil
To serve
pitta breads, toasted1 fennel bulbs, sliced
Carrots, peeled and cut into matchsticks
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