Beetroot Hummus Recipe

Traditional hummus is a great way of getting more fibre into your diet, and my children love it. I use the flavours from hummus to introduce other vegetables to the kids and this pink hummus is always a big success. Firstly it’s pink! Secondly it’s got beetroot in it with no olive oil, which I’d use for regular hummus, so it’s healthier.

Cooked beetroot does not mean pickled beetroot in a jar. Regular cooked beetroot has a wonderful sweet, earthy flavour.

Interestingly enough the purple colour from beetroots can’t be processed by the body so don’t be worried if certain bodily functions take on a pink hue when you indulge a little too much! The kids of course think this is hilarious.

Beetroot Hummus

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 medium cooked beetroots (save time and buy a vacuum pack)
  • 2 cloves of garlic
  • 3 tablespoons of dark tahini
  • Juice of 1 lemon
  • 30ml water
  • Salt and pepper to taste

Method

Put all the beetroot, garlic, tahini, and lemon juice into a food processor and pulse until you have a thick paste. Add the water until you get the consistency you like. You might not need to use it all. Season to taste.

As there is no olive oil in this recipe you will need to cover it and store in the fridge. Use within 48 hours of making.

The kids like to eat their hummus with crispy breadsticks, I prefer to eat mine with fresh, crunchy, vegetables.

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