Beetroot Hummus with Crudités
Flavoursome Beetroot Hummus with a selection of fresh Crudités for a healthy and fresh snack plate the whole family will enjoy.
Beetroot Hummus with Crudités Flavoursome Beetroot Hummus with a selection of fresh Crudités for a healthy and fresh snack plate the whole family will enjoy. |
| Servings | Prep Time |
| 6servings | 15min |
| Cook Time |
| 40min |
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Ingredients
Beetroot Hummus
- 3large beetspeeled and roughly chopped
- 10ml olive oil
- salt and black pepperto season
- 1tin chickpeas in brine
- 2teaspoons crushed garlic
- 2teaspoons tahini
- juice from one lemon
- 5ml ground coriander
- 5-7tablespoons sesame oil
Crudités
- 2large carrotsthinly sliced
- 4 sweet pepperssliced
- 100gr baby cornsliced lenghtwise
- 100gr sugar snap peas
- 2stalks celerysliced
- cucumbersliced in sticks
Instructions
- For the Beetroot Hummus: Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 180 degrees Celsius. Remove from oven and leave to cool.
- Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices and oil in a power blender and pulse until smooth.
- Season to taste and garnish with sesame seeds.
- Arrange all your fresh veggie sticks around the hummus and enjoy.