Susan Hart Recipe: Pinky Beetroot Hummus

A recipe in the Royal Marsden cancer cookbook has inspired this beetroot hummus. I thought it quite appropriate for breast cancer awareness month this October.

 

 

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Makes enough for half a dozen people, although it keeps for 3-5 days in the fridge

 

400g tin of drained chickpeas

1 clove of garlic

1 ½ tablespoons lemon juice

1 tbls tahini

½ tsp smoked paprika

2 cooked beetroots (I use the ones in the vacuum packs)

pich of salt and pepper

1 tsp horseradish (optional) torn mint leaves and a sprinkling of sesame seeds to serve

ingredients

Put all the ingredients in a blender (except the mint and sesame). I like to use my nutribullet bit a food processor or hand stick blender is just as good.

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Blend for 30 seconds or until you get your desired texture

Taste and add more lemon juice or pepper if necessary

dip-in-bowl

Tip in to a bowl. To firm up the texture and to let the flavours develop cover and leave in the fridge for 20 minutes

But if you cant wait that long scatter over the torn mint leaves and sesame seeds, and serve with some Ryvitta or vegetable sticks

 

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