lighter beetroot hummus

We are all desperate for some colour in these final weeks of winter. Spring keeps hinting that it’s not far away and I’ve got some gorgeous pink tulips to brighten up our home. It’s that gorgeous colour that game me inspiration for this pink hummus. 

I often buy store hummus and love the lighter varieties with crudités and pitta for an easy work lunch. Homemade is so much better, so I thought I’d tinker with it to make it a bit lighter (less oil and tahini) and add some colour and seasonal earthy flavour. Enjoy, Mrs H x

8 servings, smart points 4


Ingredients:

400g tin chickpeas, drained

3 cloves garlic, chopped

1tsp ground cumin

2 cooked beetroot, chopped

50ml olive oil

50ml light tahini

Juice of 1 lemon

Salt and pepper


Method

Mix all ingredients together and blitz, season to taste with salt, pepper and a little more lemon juice if required.
Cover and store in fridge, keeps for 5 days. 

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