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Creamy beetroot houmous

This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pita bread for a portable picnic snack

  • Prep: 10 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 285
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 6
  • Protein 10
  • Fat 19
  • Fibre 5
  • Salt 0.6

Nutrition per serving

  • Calories 285
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 6
  • Protein 10
  • Fat 19
  • Fibre 5
  • Salt 0.6

Ingredients

  • 400g can chickpeas, drained
  • 200g pack cooked beetroot (not in vinegar), drained
  • 2 tbsp tahini
  • zest 1 lemon, plus juice ½
  • 1 small garlic clove, roughly chopped
  • 4 tbsp Greek yogurt
  • 3 tbsp extra virgin olive or rapeseed oil
  • 1 tbsp pine nuts, toasted (optional)
  • vegetable sticks, to serve

Method

  1. Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.

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