Beetroot Hummus Snack
This freezable hummus is a great way of using up a glut of beetroot
and makes a vibrant, healthy, low carbon snack
Where possible try to buy organic veg or veg that will go to waste – most supermarkets sell wonky veg options.
- 500g raw beetroot, leaves trimmed to 1 inch, but root left whole
- 2 x 400g cans chickpeas, drained
- 2 x lemons, juiced
- 1 tbsp ground cumin
- 200g plain yogurt
- Salt and pepper
- Toasted cumin seeds, mint and crusty bread (check they’re sustainable using our app) to serve.
The cost for this tasty treat is £1 per person if you include the bread.
- 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.
- 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.
Feel good about eating the beetroot this Autumn. All the ingredients here should have a low carbon footprint, and if you get lucky, you might find the lemons and mint without packaging.
Thanks to BBC Good Food for their recipe and image.