Beetroot and hummus dip

METHOD

1. This is a great way of using leftover cooked beetroot such as roasted beetroot from a Sunday roast.

2. Blend the beetroot in a food processor or blender and when smooth, add the hummus. If the dip feels too runny, thicken it with a bit of bread: lightly moisten a couple of pieces of crustless bread with water, then squeeze with your hands to remove excess moisture and add to the processor or blender and pulse to incorporate it and thicken the dip.

3. Serve with a drizzle of olive or avocado oil and plenty of bread and raw vegetables to dip – carrot sticks, cherry tomatoes, radishes, cucumber sticks, cauliflower florets.

4. You can use it instead of hummus on sandwiches and wraps.

5. For babies, gently steam some vegetables and let them dip them in the dip and feed themselves. Wholemeal bread would be a good option too for dipping.

6. I freeze my hummus in silicone muffin trays (enough for 4 sandwiches) and then transfer to a plastic bag or contained to avoid freezer burn.

INFORMATION

For babies, gently steam some vegetables and let them dip them in the dip and feed themselves. Wholemeal bread would be a good option too for dipping.
I freeze my hummus in silicone muffin trays (enough for 4 sandwiches) and then transfer to a plastic bag or contained to avoid freezer burn.