Mint and beetroot hummus
I won’t ‘beet’ around the bush, this dip is delicious!
Hummus and vegetables are a great healthy snack that is super easy and quick to prepare. This beetroot and mint combination is a fresh alternative to this Middle Eastern dip. Not only that, but it has the added health benefits of superfood beetroot and can be enjoyed with vegetables or warm bread.
Prep time: 10 mins
Cook time: N/A
330g Beetroot, cooked
1 400g can chickpeas, drained
2 lemons, juiced
1 lemon, zested
4 tbsp olive oil
1 tbsp sumac
30g mint leaves, (leave some aside for decoration)
Salt and pepper to taste
Combine all the ingredients together in a food processor until it forms a smooth texture. make sure not to over blitz as it's nice to have the dip relatively chunky.
If the mixture is too thick and clumping together, add a little more olive oil to loosen it.
Garnish with mint leaves and serve alongside carrot and celery sticks.
Serve and enjoy!
*The sumac gives the hummus a citrusy taste but it can be replaced with cumin and some extra lemon zest.
*The hummus is also great served with *butternut squash tortillas for a more filling snack.
*Save the chickpea water when you drain the can as it is great for making some delicious vegan desserts, see our recipe for *vegan chocolate mousse.