Beetroot Hummus
Serves: 4
Cost Cutting Eco Friendly Gluten Free
Ingredients:
1500g beetroot, cleaned and left unpeeled1 tsp cumin seeds
1 tsp coriander seeds
200g Greek yoghurt
olive oil
2 garlic cloves, peeled and crushed
1 tsp caster sugar
juice of 1/2 a lemon
sea salt and black pepper
Chantenay carrots, to serve
method:
- Preheat oven to 200C/400F/Gas 6. Wrap beetroot in foil and place in a baking dish and roast until you can easily insert a knife into the flesh of the beetroot. Leave to cool, unwrap and peel off the skins.
- In a dry frying pan, roast the cumin and coriander seeds over a low heat until you can just smell their fragrance. Crush the seeds in a pestle and mortar or using a rolling pin in a small bowl.
- Place all the ingredients in a food processor and pulse till smooth and season well. Taste and add more lemon if required.
- Serve with pitta bread and sliced or whole Chantenay carrots.
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