A glorious, lurid pink dip that's perfect when you have a beetroot glut. Whack a load of stuff in a blender and get dipping.
- 2 beetroot
- 0.5 can chickpeas
- 0.5 garlic clove
- olive oil
- Peel three beetroots (thanks @oddboxldn for this week's haul), season with salt, pepper and a trickle of olive oil, wrap in foil and roast in a 200C oven for 30 minutes until tender.
- Blend two drained cans of chickpeas with a garlic clove, the juice of half a lemon, 2 big tablespoons of tahini, a generous pinch of salt, and a glug of your olive oil.
- When your beetroots are roasted, chopped into chunks then blend into a chunky paste with some olive oil. Fold through your hummus until pink. Taste and adjust the seasoning; you may need a bit more lemon and salt.
Sodium: 263mgCalcium: 97mgVitamin C: 30mgVitamin A: 117IUSugar: 19gFiber: 10gPotassium: 1069mgCalories: 554kcalMonounsaturated Fat: 27gPolyunsaturated Fat: 10gSaturated Fat: 6gFat: 44gProtein: 10gCarbohydrates: 36gIron: 4mg
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