Beetroot hummus

Name: Beetroot hummus
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
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

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 9

Cost: $1.60 /serving

Author : Good Food team

autumn beetroot beetroot recipes

Ingredients

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500 grams raw beetroot, leaves trimmed to 1 inch, but root left whole2 x 400 grams cans chickpeas, drainedjuice 2 lemons1 tbsp ground cuminyogurt, toasted cumin seeds, mint and crusty bread, to serve

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Instructions

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Step 1

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.

Step 2

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.