Recipe: Beetroot hummus

RECIPE

Whether you’re feeding mid-match munchies or making a picnic escape from the big match(es), these colourful dips will fill your summer with flavour

June 22, 2018 09:51

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Roughly chop the beetroot.
Place the beetroot and chickpeas in the food processor with the garlic, lemon juice and olive oil.
Blitz until smooth and season to taste.
Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
Divide the black olives and pitta bread on to 6 plates.
To serve: place a generous helping of hummus on the decorated plate and top with a dusting of freshly ground black pepper and chopped basil.

150g cooked beetroot, drained

1 tbsp tahina

2 x 400g tin chickpeas, rinsed

1 garlic clove, peeled and roughly chopped

2 tsp lemon juice

100ml olive oil

Salt and freshly ground black pepper

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