AI-generated imageBeetroot-Lemon Chickpea Hummus with Pumpkin Seeds
A bright beet-and-chickpea dip for four. Prepare in about 15 minutes, then allow one finishing minute for the toppings; the one-minute cook field represents assembly, not heating.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash hands and the lemon. Drain and rinse chickpeas under running water and drain the beetroot. Check that the beetroot is labelled ready-cooked.
- 02
Put 240 g chickpeas, 300 g beetroot, 15 g tahini, 35 ml olive oil, 20 ml lemon juice, 4 g garlic and 1 g salt in a food processor.
- 03
Blend for 1–2 minutes until creamy; add 20 ml cold water if thick and blend again until smooth.
- 04
Spoon the hummus into a clean bowl, scatter over 12 g toasted pumpkin seeds, divide into four portions and serve promptly.
- 05
Transfer any portion not being eaten immediately to a clean sealed container and refrigerate promptly at 4°C/40°F or below.
Before you cook
Tahini contains sesame; check chickpea and pumpkin-seed packages for cross-contact. Use only ready-cooked beetroot and ready-to-eat canned chickpeas, with clean equipment. Do not leave at room temperature longer than two hours; refrigerate at or below 4°C/40°F and preferably eat within two days.
Allergens: sesame (tahini), check chickpea and pumpkin-seed packaging for cross-contact
Image & source credits
AI-generated image.
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