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- High in dietary fibre
- Vegetarian
- Vegan
- No added sugar
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
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.
- Serves4
- Prep time10 minutes
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
Nutritional information
Per serve: Energy: 1392kJ/333 Cals (16%), Protein: 9g (18%), Fat: 23g (33%), Sat fat: 3g (13%), Carb: 18g (6%), Sugar: 8g (9%), Fibre: 9g (30%), Sodium: 462mg (23%).
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Courtney Roulston’s beetroot hummus
- Serves4
- Prep time10 minutes
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
Description
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.
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.