Beetroot hummus

Name: Beetroot hummus
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 10 servings
Ingredients: 150 g Beetroot, cooked without added fat chopped, (see tips); 200 g Canned chickpeas, rinsed and drained; 60 g Silken tofu drained; 1 clove(s) Garlic crushed; 1 tbs Lemon juice; 1 tsp Olive oil; 5 g Fresh coriander sprigs, to serve

Points®

Total Time

10 min

Prep

10 min

Serves

Difficulty

Easy

For a tasty vegan snack or party starter, it doesn’t get any easier than this. Simply whizz everything in the food processor for a vibrant dip that tastes great served with veggie sticks, crackers or toasted bread.

Ingredients

Beetroot, cooked without added fat

150 g, chopped, (see tips)

Canned chickpeas, rinsed and drained

200 g

Silken tofu

60 g, drained

Garlic

1 clove(s), crushed

Lemon juice

1 tbs

Olive oil

1 tsp

Fresh coriander

5 g, sprigs, to serve

Instructions

Process all ingredients, except coriander, in a food
processor until smooth. Transfer to a bowl and season with
salt and pepper. Sprinkle with coriander sprigs to serve.

Notes

COOK'S TIPS: Serve with veggie sticks such as carrot, capsicum, celery, or toasted wholemeal bread. Cooked peeled beetroot is available in vacuum-sealed bags from the fresh veggie section in supermarkets. TO REFRIGERATE: Store dip in a reusable container for up to 4 days

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Beetroot hummus

Ingredients

Instructions

Notes

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