Beetroot Hummus Dip
This vibrant and creamy beetroot hummus is a delightful twist on the classic dip. The combination of earthy beetroot, nutty tahini, zesty lemon, and aromatic cumin creates a flavor profile that's both unique and delicious. Finished with a swirl of creamy horseradish and a sprinkle of fresh parsley, this colorful hummus is perfect for dipping with crunchy No-No Corn Sesame Flatbreads.
— Constant Cookbook
Ingredients
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 250g cooked beetroot
- 1/2 tsp salt
- Juice 1/2 lemon
- 1 garlic clove, crushed
- 2 tbsp tahini
- 2 tsp ground cumin
- 100ml extra virgin olive oil
- 2 tbsp creamed horseradish
- Finely chopped parsley to garnish
- No-No Corn Sesame Flatbreads for dipping
Instructions
- Place all the ingredients except the horseradish, parsley and No-No Flatbreads in the bowl of a food processor and process until smooth.
- Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.
- Garnish with the chopped parsley and serve with No-No Corn Sesame Flatbreads on the side for dipping.
Yield
Serves 6
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