Beetroot Hummus
Dips are popular for any occasion, and this Beetroot Hummus not only tastes fantastic but looks amazing – it will really bring life to your next party!
Makes 2 cups
Prep Time 10 minutes
Ingredients
410 g can Wattie's Baby Beetroot, drained
400 g can Craig's Chickpeas in brine, drained and rinsed
1 clove garlic, crushed
1 ½ Tbsp horseradish sauce
½ cup creme fraiche
½ tsp cumin
juice of half a lemon
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Place the drained Wattie's Baby Beetroot and Craig's Chickpeas into a food processor. Step 2
2. Add garlic, horseradish sauce, crème fraiche and cumin. Process until smooth. Step 3
3. Season to taste with salt, freshly ground black pepper and lemon juice. Chill before serving. Tips
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Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
410 g can Wattie's Baby Beetroot, drained
2
400 g can Craig's Chickpeas in brine, drained and rinsed
3
1 clove garlic, crushed
4
1 ½ Tbsp horseradish sauce
5
½ cup creme fraiche
6
½ tsp cumin
7
juice of half a lemon
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