Label
All
0
Clear all filters

Beetroot Hummus

Rate this recipe

banner
Preparation info
  • Makes

    1 pot

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

By Roxy Pope and Ben Pook

Published 2018

  • About

We love beetroot for its earthy flavour, vibrant colour and the fact that it turns practically everything purple. The parsley and lemon bring this dish to life, balancing perfectly with the beetroot, while the creamy chickpeas and tahini do the rest.

Ingredients

  • 300 g raw beetroot
  • 400 g tin chickpeas
  • 50 g

Method

Preheat the oven to 220°C/200°C fan/gas mark 7 and line a baking tray with baking paper.

Trim the ends off the beetroot, then peel them, discarding the skins. Slice into 1cm cubes and transfer to the lined baking tray. Drizzle with olive oil and a sprinkling of s

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title