Beetroot hummus

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Serves: 6


    • 2 beetroots, trimmed, washed and halved
    • 1 ½ cups canned chickpeas, drained and rinsed
    • 3 tablespoons tahini paste
    • 2 cloves garlic, peeled
    • 3 tablespoons lemon juice
    • 2 tablespoons salt-reduced vegetable stock


    1. Microwave beetroots on high for 10-15 minutes or until tender. Slip the beetroots out of their skins and roughly chop.
    2. Place the beetroots and all other ingredients in a food processor and process until smooth.
    3. Serve as a dip with toasted turkish bread and fresh vegetables.

    Nutrition Information

    360 kilojoules (85 calories); Protein 4g; Fat 3g; Saturated Fat 0.4g; Carbohydrate 9g; Total Sugars 3g; Sodium 220mg; Potassium 160mg; Calcium 40mg; Iron 1.3mg; Fibre 3g.