Prep: 10 mins
Total Time: 10 mins
Serves: 4-6

DESCRIPTION

This is a gorgeous recipe for beetroot hummus. Great for babies to dip softly steamed veg or soldiers of pitta into. Delicious in sandwiches or wraps.

INGREDIENTS

1 tin chickpeas, drained & rinsed

230g cooked beetroot*, drained & cut into chunks

Juice of 1/2 lemon

1 tsp tahini paste

1 tsp cumin

1 garlic clove

2 tbsp olive oil

METHOD

Place all the ingredients into a blender & whizz until smooth. Taste & adjust seasoning with a little black pepper, lemon juice or salt if necessary (don’t add salt for under 1s) 

NOTES:

*you can buy precooked vacuum packed beetroot in the supermarket to save time. Alternatively you can buy raw beetroot & roast them in the oven to cook them.

STORAGE

• Store covered in the fridge for 4-5 days.

• In my personal opinion I think best not to freeze hummus as texture & taste changes but it’s never kept that long anyway in our house!

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