Beetroot and yoghurt hummus

This won’t be the first time I’ve expressed my love of Beetroot.

It is low in fat, full of vitamins and minerals and jam-packed with powerful antioxidants.

What a hero.

It’s one of my favourite veggies but other than having it boiled, iv not tried much else with it.

My housemates have started buying Beetroot Hummus regularly so I wanted to try to recreate it. This recipe is a variation of Rebekah’s Roasted Beet & Greek Yoghurt Dip.

Ingredients:
3 large Beetroot (boiled) (or if buying pre-boiled, as I was limited to by the local supermarkets, get 6-8)
Coarse salt
3 cloves garlic
2 tsp extra Virgin olive oil
1 tin chickpeas
2 cups Greek yoghurt
2sp lemon juice
Mint to serve

Pre-heat oven – 180 degrees
Cut boiled Beetroot into cubes. Add crushed garlic and a sprinkle of salt.
Get these in the oven for 30 mins

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While these are roasting, whizz up your chickpeas, oil, yoghurt and lemon juice in a blender. Blend until it’s the smoothness you like.

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When your Beetroot are done they’ll need 10 minutes to cool before being added to the blender.
Give this all another good whizz

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And you’re done.

It’s that simple!

Taste before serving (if it’s “too beetrooty” add more yoghurt)

Serve with a dollop of yoghurt and a mint leaf

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