We’ve got a delightful and vibrant recipe that’ll add a splash of color and flavour to your lunchboxes. Say hello to our Easy Beetroot Hummus Dip – it’s not just eye-catching; it’s packed with nutrients and bursting with taste. Perfect for dipping veggies, spreading on sandwiches, or just enjoying by the spoonful (we won’t judge!).
You'll need...
- 1 packet (250g) of pre-cooked beetroot
- 1 can (425g) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons olive oil
- 2–4 tablespoons water (as needed for consistency)
Follow these steps...
- Unpack the Beets: Grab your packet of pre-cooked beetroot, drain off any excess liquid, and chop them into chunks.
- Blend Away: In a food processor, toss in the beetroot chunks, chickpeas, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth and creamy.
- Perfect Consistency: With the food processor running, drizzle in the olive oil. If it’s a bit too thick, add water, one tablespoon at a time, until you get that perfect hummus texture.
- Taste Test: Give it a taste! Adjust the seasoning – maybe a touch more salt or lemon juice, whatever tickles your taste buds.
- Serve with Flair: Scoop your hummus into a bowl, give it a little swirl with a spoon, drizzle some olive oil on top, and sprinkle with fresh herbs or a dash of paprika.
- Dig In: Serve with pita bread, crackers, or fresh veggies. Share and enjoy!
Pro Tips
- Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days (if it lasts that long!).
- Spice It Up: Add a pinch of cayenne pepper or crushed red pepper flakes if you’re feeling adventurous.
