Beetroot Houmous
This vibrant beetroot and chickpea dip is a feast for the eyes and the taste buds. Tender boiled beetroot is blended with hearty chickpeas, zesty lemon juice, and fragrant cumin to create a creamy and flavorful dip. Top it off with a dollop of yogurt, toasted cumin seeds, and fresh mint for a delightful finish. Enjoy this colorful dip with some crusty bread for a delicious and nutritious snack or appetizer.
— Constant Cookbook
Ingredients
- 500g raw beetroot , leaves trimmed to 1 inch, but root left whole
- 2 x 400g cans chickpeas , drained
- juice 2 lemons
- 1 tbsp ground cumin
- yogurt, toasted cumin seeds, mint and crusty bread, to serve
Instructions
- Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
- Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 8-10
Nutrition
- Calories: 90 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.69 milligram of sodium
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