Stephanie's beetroot hummus
With beetroot often sold in bundles, it's easy to end up with more than you need. We consulted Expert Home Tips for the best way to use it up. The verdict? Beetroot hummus. Get the recipe below.
Beetroot hummus looks amazing, tastes amazing, and it's chocka full of health benefits. You can knock it up in less than five minutes, and have a food processor full of gloriously versatile, creamy spread to add to salads, use as a dip, or, yes, eat straight from the fridge.
Ready to experience beetroot like you’ve never experienced it before?
300g pack beetroot
1/3 clove garlic
400g tin chickpeas, drained and rinsed
1tbs olive oil
salt and pepper to taste
1.5tsp lemon juice
- Add all the ingredients to your food mixer and blend on high until smooth and creamy.
- Taste. Add more garlic, lemon juice and salt and pepper to your liking.
- Pour into a bowl, slice some carrot and cucumber, and get dunking.
Beetroot hummus will keep for about four days in an air-tight, sealed container in the fridge.
Got even more beetroot you need to use?
Here are two other unusual things to try with your hard-to-shift beets
Beetroot and chocolate? Yes, really! In an attempt to indulge in guilt-free desserts (and get rid of my beetroot supply), I’ve tried many beetroot brownies in my time. None, however, have proven to be as easy or delicious as Zanna’s.
They contain just eight ingredients, and, just like my beetroot hummus, require a quick whizz in a food processor and little else.
I served mine with Aldi’s dairy-free coconut ice cream – a combination I’d definitely recommend. Who knew brownies could count towards your five-a-day?
Flicking through my Mindful Chef cookbook one day, I stumbled upon a Beetroot Falafel recipe. I’ve got say, initially I wasn’t convinced – I love a classic, cumin-y falafel, and wasn’t sure how beetroot could possibly live up to that.
How wrong was I?! Mindful Chef’s falafel offers all the things I adore about this traditional Middle Eastern dish, but with fewer calories and more colour. They’re not only great in wraps, but delightful on a bed of leaves and spiralised veg along with a cumin and citrus dressing.
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