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–+ servings
pink hummus topped with coriander and sesame seeds
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Beetroot Hummus

An easy and healthy recipe for vibrant beetroot hummus made in a blender. This hummus is a great protein-packed vegan dip!
Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 165kcal
Author Shivani Raja

Ingredients

  • 1 x 400g /14 oz can Chickpeas washed + drained
  • 1 Beetroot pre-cooked
  • 1 tbsp Tahini can sub sesame seeds
  • 2 tbsp Olive Oil
  • ⅛ teaspoon Dried Coriander
  • ¼ bunch Fresh Coriander
  • 1 clove Garlic peeled
  • Salt + Pepper to taste

Instructions

  • Add all of the ingredients to a blender and blend well until creamy.
  • If it is not blending easily, you add extra liquid in the form of beet juice or water.
  • Serve with your favourite crisps/chips, veggies and falafel. Enjoy!

Notes

  • You might notice a little discolouration after a few days, which is why this hummus is best consumed on the day of preparation.

Nutrition

Calories: 165kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9.8g | Saturated Fat: 1.4g | Sodium: 257mg | Fiber: 3.6g | Sugar: 1.8g