Hummus - Lets make it pink with some beetroot

Hummus has been a go to staple in my family for years, I love it when there is a picky lunch and hummus is featured.

This recipe is a slight adaption of the Middle Eastern Dip. For the classic hummus, simply omit the beetroot. There are so many variations that you can make, I am tempted to make a rainbow of them… watch this space!

Some examples are roasted red pepper, beetroot, sweet potato and tumeric, sun dried tomato, and pea and mint. All are delicious! Have a play around and let me know what you discover!

Here is the basic hummus recipe with the beetroot variation added. Enjoy!

Ingredients:

400g can chickpeas drained (yields approximately 250 g when drained)

2 tablespoons tahini

2-3 cloves garlic

1 large beetroot or 2 medium ones, (give them a good wash, and grate with the skin on, - less chance of staining your hands red!)

1-2 lemons - juice and zest

salt

2 -3 tablespoons water

optional serving additions: olive oil, whole chickpeas, dollop of natural yoghurt, cumin, parsley

Method:

Simply chuck everything in the blender, you might want to add a few tablespoons of water to loosen it up a bit.

Season to taste.

SERVING IDEAS - its not just a dip…

as a spread in your sarnie, mixed in with some pasta, with your burger, with a bulgar salad, mixed with chicken and feta salad, a layered hummus salad…

Enjoy it!