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Vegan Beetroot Hummus

Vegan Beetroot Hummus
Preparation time:
15 minutes
Cooking time:
n/a minutes
Serves:
4

A simple easy to make, beautiful to look at dip that packs a nutritious punch too. One of my favourite dips to indulge in.

  • Ingredients

    For saffron poached pears:
    • 1 ½ cups / 275g beetroot, cooked
    • 2 cups / 400 chickpeas, boiled
    • 3 cloves garlic
    • ¼ cup walnuts, roughly chopped
    • ½ teaspoon paprika powder
    • 3 tablespoon tahini
    • Juice of ½ a lemon
    • 2 tablespoon water
    • 1 tablespoon olive oil
    • 2 tablespoon yoghurt
    • salt
    To serve:
    • Olive oil
    • Sesame seeds
    • Pomegranate kernels
    • Walnut halves
  • Method

    • Put all the ingredients in the Kenwood blender jar and blitz to form a paste. If the mixture is a bit too thick, trickle more cold water through the opening in the lid before blitzing again to get a more homogenous smooth paste. The beetroot will puree and lend its beautiful pink colour to the hummus.

    • Spoon the hummus onto the serving plate creating a well in the centre.

    • Drizzle olive oil over the hummus, pour a little extra in the well. Garnish with sesame seeds, pomegranate kernels and half walnut.

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