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Beetroot houmous

Name: Beetroot houmous
Prep time: 5 min
Total time: 5 min
Yield: Serves 4-6
Ingredients: 400g tin chickpeas, drained; 250g cooked beetroot, roughly chopped; 2 tbsp tahini; 1 garlic clove, roughly chopped; 1 ice cube; 50g extra-virgin olive oil; Squeeze lemon juice

By: Pollyanna Coupland
Food producer, delicious.

Published: 8 Aug 24
Updated: 8 Aug 24

This beautiful pink dip offers up everything we love about houmous but with a sweet earthiness from beetroot. And it takes just minutes to make! It’s ideal to take on a picnic.

Here’s our classic houmous recipe, too.

Easy
August 2024

Test kitchen approved

Serves 4-6
Hands-on time 5 min

This beautiful pink dip offers up everything we love about houmous but with a sweet earthiness from beetroot. And it takes just minutes to make! It’s ideal to take on a picnic.

Here’s our classic houmous recipe, too.

Nutrition: Per serving (for 6)

Calories: 219kcals
Fat: 13g (1.9g saturated)
Protein: 7g
Carbohydrates: 14g (3.7g sugars)
Fibre: 6g
Salt: 0.1g

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Before you start

Blending the mixture with an ice cube gives the dip a light and fluffy texture – the colder temperature allowing for better emulsification of the water and oil.

Before you start

Blending the mixture with an ice cube gives the dip a light and fluffy texture – the colder temperature allowing for better emulsification of the water and oil.

Ingredients

400g tin chickpeas, drained
250g cooked beetroot, roughly chopped
2 tbsp tahini
1 garlic clove, roughly chopped
1 ice cube
50g extra-virgin olive oil
Squeeze lemon juice

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Method

Put the chickpeas, beetroot, tahini, garlic and ice cube in a blender and whizz. With the motor running, trickle in the oil until you get a smooth dip. Season to taste with salt, black pepper and a squeeze of lemon.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 219kcals
Fat: 13g (1.9g saturated)
Protein: 7g
Carbohydrates: 14g (3.7g sugars)
Fibre: 6g
Salt: 0.1g

delicious. tips

Don’t waste it The drained liquid from the chickpeas is known as aquafaba and can be used in recipes to replace egg whites – for meringues, mousses and coating in breadcrumbs.