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Beetroot Hummus Snacks
This is a delicious and colourful snack and brightens up any day. Great for brunch or an afternoon pick me up. I made the hummus from scratch, but you could easily add a piece of cooked (not pickled) beetroot to shop bought hummus and blend to save time. Either way, this beautiful, bright energising snack will fill you with positivity and joy making, eating and digesting!
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 8 hours
Servings
1 person+
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 8 hours
Servings
1 person+
Ingredients
Instructions
  1. To make the hummus from scratch soak the chickpeas overnight (or for 8 hours) so that they are ready to be cooked (you can use tinned chickpeas which do not need soaking for speed but I prefer the freshness of dried chickpeas).
  2. Cook the chickpeas for around 40 minutes (if using tinned chickpeas you simply need to heat these up).
  3. At the same time, cook the beetroot for 30 - 40 minutes (unless using pre-cooked beetroot).
  4. Once chickpeas are cooked (they will pop gently when squeezed) and the beetroot is cooked add these to a hand blender.
  5. Add the tahini, the lemon juice, the salt and blend until smooth.
  6. You will have enough beetroot hummus for 2 - 3 servings so you can store what you don't use. This will keep in the fridge for up to 4 days.
  7. Simply add to oatcakes, add avocado and tomatoes and enjoy this brightly coloured, tasty, good for you, energising snack!
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