I am a big houmous fan but never seem to get around to making it myself. Until this recipe. Easy to make, vegan, tasty and wow just look at the colour!
Beetroots are one of those foods that you either love or hate and I have a friend who really hates them! Fortunately I love them and that’s a good thing as they are very nutrient rich. They can provide a range of health benefits including being a great source of fibre, vitamin C, magnesium and folate.
Houmous is a versatile food, perfect for snacking as a dip or use it as an alternative to butter/spread on sandwiches and wraps. This recipe can be frozen.
This is one of those recipes that you want to make when you’ve got the oven on to cook something else, as you’ll need to cook the beetroots in the oven for about an hour.
This recipe is from Amelia Freer’s book Nourish & Glow: The 10-day Plan.
- 1 medium raw beetroot (about 200g)
- 10g chopped fresh dill or 2 tsps dried dill
- 1 clove garlic
- 1 x 400g tin chickpeas, drained and rinsed
- 3 tbsp tahini
- 1/2 tsp salt
- Juice and zest of 1 lemon
- Preheat oven to 170c/150c fan/gas 3.
- Wrap the beetroot in foil lined with baking parchment and place on a tray in the oven.
- Bake the beetroot for 60-90 mins until you can slip a sharp knife into the beetroot easily.
- When cool enough use kitchen towel to remove the skin of the beetroot.
- Place the beetroot into the food processor along with all of the other ingredients.
- Blend for 3-4 minutes until very smooth.
- If the mixture is too thick simply add a little water.
- Adjust seasoning to taste.
If you are following the Slimming World plan this recipe is 15 syns for the full quantity of houmous.