Beetroot Hummus With Crisp Pittas Food

EASY BEET HUMMUS

Easy Beet Hummus image

Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables, crackers, or pita wedges.

Provided by France C

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

2 small cooked beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin

Steps:

Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 10.7 g, Fat 2.5 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 338.7 mg, Sugar 1.3 g

BEETROOT HUMMUS

Beetroot hummus image

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

Provided by Good Food team

Categories Side dish, Snack

Time 1h

Yield Serves 8-10

Number Of Ingredients 5

Ingredients

500g raw beetroot , leaves trimmed to 1 inch, but root left whole
2 x 400g cans chickpeas , drained
juice 2 lemons
1 tbsp ground cumin
yogurt, toasted cumin seeds, mint and crusty bread, to serve

Steps:

Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they're done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

Nutrition Facts : Calories 90 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.69 milligram of sodium

CREAMY BEETROOT HUMMUS

Creamy beetroot hummus image

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

Provided by Cassie Best

Categories Buffet, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 10m

Number Of Ingredients 9

Ingredients

400g can chickpeas , drained
200g pack cooked beetroot (not in vinegar), drained
2 tbsp tahini
zest 1 lemon , plus juice 1/2
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

Steps:

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.

Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

BEETROOT HUMMUS TOASTS WITH OLIVES & MINT

Beetroot hummus toasts with olives & mint image

Sweet, earthy beetroot, salty feta and fresh mint shine in this simple lunch. 'Eating the rainbow' is a nutritional plus and beetroot ticks the purple box

Provided by Sara Buenfeld

Categories Lunch

Time 12m

Number Of Ingredients 9

Ingredients

2 slices seeded wholemeal soda bread
210g can chickpeas , drained
200g ready-cooked beetroot , sliced
1 tbsp lemon juice
1 small garlic clove
1 tsp rapeseed oil
30g feta , crumbled
6 pitted Kalamata olives , halved
a few fresh mint leaves

Steps:

Toast the bread - if the slices are quite long, halve them first.
Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make hummus. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.

Nutrition Facts : Calories 381 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium