Beetroot Humous

Name: Beetroot Humous
Total time: 300 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 can cooked chickpeas; 1 garlic clove; 100 ml olive oil; 5 ml tahini; Salt and pepper; 1 small cooked beetroot; 50 g roasted pinenuts; 1 drizzle of pomegranate molasses; Orange zest, freshly grated

Lisa Clarke @LisaChocolate50

Our daughter volunteers every Wednesday evening at a cat rescue centre near to our family home. I like to pack her off to work the following morning with a delicious packed lunch. This humous made a great pre dinner dip with crusty bread. As a packed lunch tomorrow it draped over the top of a feta, beetroot and orange salad. Fresh, nutritious and delicious!

Lisa Clarke @LisaChocolate50

Saved

Ingredients

5 minutes

4 servings

1 cancooked chickpeas
1garlic clove
100 mlolive oil
5 mltahini
Salt and pepper
1small cooked beetroot
50 groasted pinenuts
1drizzle of pomegranate molasses
Orange zest, freshly grated
Method

Saved

Steps

5 minutes

1

Put the chickpeas into a nutri bullet blender. Reserve the chickpea water
2

Add all of the other ingredients and which until smooth. Tip into a shallow serving dish
3

Grate orange zest over the top and a swirl of olive oil and pomegranate molasses.
4

Roast the pinenuts by microwaving them for 45 seconds at a time, stirring in between each 45 second blast in the microwave to prevent hot spots forming and burning the nuts. Stop once your nuts begin to colour golden brown. Sprinkle over the hummus. Serve with crusty bread, grissini or crisps.
5

Store in a jam jar in the fridge for 3-4 days. Great with feta or goats cheese and salad on bread for a quick, tasty snack!