Cook: 5 minutes

Serves: 10

Pre-cooked beetroot has a long life so worth keeping in your fridge to whip up this delicious dip or healthy salads.

Method:

Roughly chop the beetroot.
Place the beetroot and chickpeas in the food processor with the garlic, lemon juice and olive oil.
Blitz until smooth and season to taste.
Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
Divide the black olives and pitta bread on to 6 plates.
To serve: place a generous helping of hummus on the decorated plate and top with a dusting of freshly ground black pepper and chopped basil.

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First published in the JC June 22 2018

Topics:

Ingredients

Name: Beetroot hummus
Prep time: 15 min
Cook time: 5 min
Yield: 10
Ingredients: 150g cooked beetroot, drained (pre-cooked is fine) 1 tbsp tahina 2 x 400g tin chickpeas, rinsed 1 garlic clove, peeled and roughly chopped 2 tsp lemon juice 100ml olive oil Salt and freshly ground black pepper