Beetroot dip

Mandy Mazliah

A delicious and creamy beetroot hummus dip with a beautiful vibrant colour and a wonderfully earthy taste. Suitable for vegans

5 from 1 vote

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Prep Time 10

Cook Time 50

Total Time 1

Course Snack

Cuisine International

Servings

Calories 184 kcal

Equipment

Blender or food processor
Roasting dish

Ingredients

450 g beetroot peeled and diced into equal pieces or substitute pre-cooked beetroot
1 tablespoon olive oil
Small handful fresh thyme leaves picked and chopped
240 g tinned chickpeas 1 standard tin, drained and rinsed
2 cloves garlic
1 tablespoon tahini
1 tablespoon pomegranate molasses optional
2 tablespoons olive oil
6 tablespoon water
Pinch salt optional

Instructions

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the beetroot in a roasting tin and drizzle with 1 tablespoon olive oil. Pick the thyme leaves off the stalks and add to the beetroot. Mix and roast for 40 minutes or until soft. The cooking time will vary depending on the size you've chopped it. Stir every so often.
Remove from the oven and allow to cool.
When cool place in a blender with the chickpeas, garlic, 1 tablespoon tahini, 1 tablespoon pomegranate molasses (if using), 2 tablespoons olive oil and salt to taste if using.
Blend until well combined.
Add the water 1 tablespoon at a time then blend again until you have the consistency you like. This will depend a lot on your beetroot and if you're substituting boiled or pre-cooked beetroot you may not need much water at all.
Store in an airtight container in the fridge for 2-3 days.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 184kcalCarbohydrates: 21gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 63mgPotassium: 376mgFiber: 5gSugar: 8gVitamin A: 37IUVitamin C: 5mgCalcium: 38mgIron: 2mg

Keyword beetroot hummus