Bright Beet Hummus
- Ready in: 5 minutes
- Serves: 10
- Complexity: very easy
- 1 400g can beetroot
- 1 400g can chick peas
- 2 cloves garlic
- 1-2 Tablespoons olive oil
- salt and pepper to season
Watch the Cook with Lauren video of this recipe...
Drain beetroot juice reserving the liquid in a cup.
Drain the chick peas, discarding the liquid.
Shell the garlic cloves and remove the ends.
Put everything in a food processor and blend together well.
Add back in some of the beetroot juice as desired to reach a nice smooth consistency.
Chill and serve in a ramekin with sliced veges and homemade whole pita chips. You can also dollop hummus onto salads, spread it on wraps or sandwiches or use it as a side with your meals.
Hint - you can chill the beetroot and chick peas in the fridge in their cans prior to making this if you wish to serve it straight away.
This makes triple the amount of hummus in an average pottle. Any extra you won't use within a few days can be frozen and de-frosted for later use.