beetroot houmous

A tasty dip, and does well in the using-up-vacuum-beetroot stakes if you’ve been intrigued enough to try the beetroot-chocolate-balls posted a few weeks ago. It does make a lot, though apparently can be frozen – I’ve got  a chunk in my freezer just now and was thinking of playing around with it for bean-burger-patty type things. You’ll hear from me if that works out; otherwise we can just pretend I never said anything, ok?

2015-05-10 15.20.04

250g beetroot (vacuum-packed surely? but boil the raw stuff if you want…), roughly chopped
400g can chickpeas, drained
1 tbsp lemon juice
1/2 tbsp ground cumin
1 tsp salt
Pepper to taste

  1. Blend everything together in a food processor or with a hand blender.
  2. Serve swirled with a little yoghurt, some toasted cumin seeds, and some crusty bread.



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