Beautiful Beetroot hummus

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Beautiful Beetroot hummus

  • Prep 45 mins

This delicious recipe from nutritionist Rob Hobson is low in fat, sugars and is a source of fibre. Click here to learn more about the benefits of rye. 

Ingredients

  • 4 RYVITA® Sweet Onion Rye Crispbreads
  • 2 large beetroots
  • ½ can chickpeas
  • ½ orange, zested
  • ½ lime, juiced
  • ¼ tsp ground cumin
  • 1 tsp extra virgin olive oil
  • 1 tbsp coriander, finely chopped
  • Salt and pepper to season

Method

1. First preheat the oven to 200C. Top and tail the beetroots then wrap in tin foil (alternatively buy precooked beetroot and skip stages 1-3)

 

2. Place the wrapped beetroot on a baking sheet and cook for about 25 minutes until tender (you can test using a knife).

 

3. Remove the cooked beetroot from the oven and remove the tin foil.  Once cooled a little, rub off the skin and leave to cool completely.

 

4. Chop the beetroot and add to a food processor with the remaining ingredients and blitz until smooth.

 

5.Season the dip with salt and pepper and enjoy!