Beetroot hummus
SERVES 4 PREP 10 mins NO COOK EASY
Tip a 400g can drained chickpeas (reserving a few to scatter over at the end) into a food processor along with 300g cooked beetroot, 1 garlic clove, 1 tbsp tahini and the juice of 1 /2 lemon. Season, then blend until smooth. Tip the hummus into a bowl and top with the remaining chickpeas, 1 tbsp roughly chopped hazelnuts, 1 tbsp pumpkin seeds and 1 tsp nigella seeds. Finish with a drizzle of olive oil.
GOOD TO KNOW
vegan
• healthy
• folate
• fibre
• 2 of 5-a-day
• gluten-free
PER SERVING
204 kcals
• fat 10g
• saturates 1g
• carbs 17g
• sugars 7g
• fibre 6g
• protein 9g
• salt 0.2g
Canellini bean, pesto & chorizo dip
SERVES 4 PREP 5 mins COOK 5 mins EASY
This story is from the April 2020 edition of BBC Good Food ME.
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This story is from the April 2020 edition of BBC Good Food ME.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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