Bright pink and full of flavour; one of my all time favourite summer dips. For the last few months there has been a constant supply of this incredibly photogenic hummus in my fridge as I fill myself up with it between meals. Without the beetroot, you have your bog-standard hummus recipe. The addition of this purple vegetable adds all sorts of benefits and a pop of colour too!!
I generally layer this on top of ryvita or some other wholegrain crispbread with some greens for a mid day munch (plus the bright green and pink looks WOW). It also works great on the side of salads or in wraps and sandwiches – even good enough to cheekily dip your finger in when no one is watching.
Making your own hummus rather than buying it ready made is always better as you can control the amount of salt and oil that goes in, plus it is much more friendly on the student budget: 40p a can of chickpeas ≈ nearly 2 tubs of shop bought humus (£1.80). This recipe typically lasts up to five days but I find it is usually long gone by then!
Instead of beetroot you could add almost anything, I recommend blending it with sundried tomatoes for a Mediterranean vibe or herbs such as coriander for something fresh.
Ingredients
- 400g Tin of Chickpeas
- 1 Lemon
- 3 Cooked and Peeled Beetroots
- 2 Garlic Cloves
- 2 tbsp. Olive Oil
- 1 tsp. Salt
- 1 tbsp. Tahini
Method
- Chop the beetroot up into chunks and crush the garlic so there are no big pieces in your hummus – there is nothing worse than biting into raw garlic!
- Drain and rinse the chickpeas and add the the blender along with the juice from the lemon, chopped beetroots, garlic, olive oil, salt and tahini.
- Whizz it all together until it forms a smooth consistency and it has all turned pink. If your blender is having any trouble mixing it then add a splash more olive oil or water if you want a lower fat version.
- Then serve! It’s as simple as that yet looks so impressive that you have made your own.