Hummus is a great snack – packed with protein and fibre to keep you feeling full and fueled. Why not try this great twist to the classic hummus, with beetroot! Which is also in season this month (June).
This recipe not only produces a food of such a wonderful colour, but is so quick and easy to make with limited ingredients required. The hummus is great as a snack with crackers, oat cakes, rice cakes, chopped vegetables or crisps. It also makes a delicious side or addition to salads.
- 1 x 400g tin chickpeas, drained and rinsed
- 250g cooked beetroot
- 1 lemon, juiced
- 1 garlic clove
- 2 tbsp milk
- Salt and pepper
- Place all ingredients, other than the milk, into a food processor and blitz until smooth
- Add the milk a little bit at a time during mixing until you reach your desired consistency
- Dig in and enjoy!
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