Beetroot hummus
Beetroot hummus topped with Feta pomegranate, fresh herbs and our crunchy Fennel & Chia Seed, Seed Snacks ~ a low carb, nutrient-dense alternative to flatbreads or grains.
Serves 2
All you need to make this dip is...
- 500g raw beetroot, trimmed to 1 inch, but root left whole.
- 1 x 400g Cans Chickpeas, Drained
- juice 2 lemons
- 1 tbsp Ground Cumin
- Salt & Pepper to taste
- Toppings:
- Feta, crumbled
- Pomegranate Seeds
- Fresh herbs
Method:
- Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
- Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot.
- Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Top with Feta, Pomegranate seeds, fresh herbs and Pep & Lekker Seed Snacks.