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Home » Recipes » Recipes

Quick Hummus with Shredded Beetroot

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This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping. QUICK TIP: the recipe will be even FASTER if you just use that pre-cooked beetroot in the vacuum packed plastic! You’ll miss the sweet roasted vibes from the home-cooked beetroot, but you’ll save yourself around an hour of prep! Bingo!

Quick Hummus with Shredded Beetroot

Richard Makin
This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping.
5 from 2 votes
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Ingredients
  

For the Hummus

  • 1 tin chickpeas (drained, and rinsed. Reserve the liquid for when you need some aquafaba)
  • ½ teaspoon sea salt
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon water
  • 3 teaspoon tahini
  • 3 tablespoon lemon juice

For the Beetroot

  • 3 medium beetroot
  • 1 tablespoon white wine vinegar
  • 1 teaspoon pomegranate molasses
  • pinch sea salt and pepper

To Serve

  • small bunch fresh parsley
  • 2 tablespoon extra virgin olive oil
Instructions
 

To make the hummus

  • Place all the ingredients in a food processor or high speed blender. Blend until smooth. Set aside

To make the beetroot

  • Preheat the oven to 170c. Wrap the beets in tin foil, place on a baking tray and roast for 30-40 minutes or until a knife inserts easily into the beet.
  • Remove the tinfoil and leave to cool for 20 minutes. Once cool, grate the beetroot into a medium bowl. Mix with the remaining ingredients.

To Serve

  • In a medium bowl, put the hummus, top with the beetroot and garnish with a good drizzle of olive oil and bunch of torn parsley.

Nutrition

Serving: 1grams
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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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