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.

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

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


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



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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