Courtney Roulston’s beetroot hummus

10 minutes is all you need to whip up this homemade beetroot hummus. Served with veggies and sourdough bread, it makes a tasty share plate.

4

10m

0m

Ingredients

  • 400g can Coles Organic Chick Peas, rinsed, drained
  • 400g pkt Coles Australian Baby Beetroot, drained, coarsely chopped
  • 2 tbs tahini
  • 1 garlic clove
  • 1/3 cup (80ml) lemon juice
  • 1 tsp ground cumin
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 radishes, trimmed, thinly sliced
  • 1 tbs pepitas (pumpkin seeds), toasted, crushed

Method

STEP 1

Process chickpeas, beetroot, tahini, garlic, lemon juice, cumin and oil in a food processor until smooth. Season.

STEP 2

Transfer the hummus to a serving bowl. Top with the radish and pepitas. Store any remaining hummus, covered, in the fridge for up to 3 days.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.