By Gill Murray
I'm always looking for a healthy snack to nibble on in the fridge, especially at night when I'm starting to wind down and catching up with my favourite TV programmes. This is great recipe to spread on crackers or serve with some tortilla chips or fresh veggies.
Making your own tortilla chips is so easy too. We made them with our guacamole recipe last year so check back to this recipe for how to make your own healthy chips to go with this dip here>>>
I love the vibrancy of this hummus. The earthy flavour is so good too and it's very easy to make. I still love traditional hummus but it's fun to jazz it up and try something different. This is also a great high fibre spread for your favourite sandwich at lunchtime
Enjoy, Gill x
- 4 beetroots, raw
- 1 x 400g can chickpeas, rinsed and drained
- 1/4 medium orange juiced
- Grated zest of 1 orange
- Juice of 1 Lime
- 1/4 tsp ground cumin
- 1 tsp olive oil
- Salt and Pepper to season
- Coriander to garnish
1. Preheat your oven to 180C, scrub your beetroot then place in a tray wrapped in tin foil in the oven and roast for 40 minutes.
2. Let the beets cool then hold each beet in a paper towel and use the edges of the paper to run the skins away. The skin should peel away easily. If not they may need slightly longer in the oven. Chop the beetroot into quarters.
3. Drain the chickpeas from the tin, rinse with water and drain again. Add the chickpeas to a blender or food processor with the beetroot, orange juice, orange zest, lime, cumin, olive oil and blend until smooth.
4. You shouldn't need to add in any water as the the liquified beets will add a lot of moisture. Add water only spoon by spoon if you feel you need it to get the right consistency. Add salt and pepper to season.
5. Transfer to a serving bowl and garnish with coriander.