Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Beetroot hummus
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 8-10
Skip to ingredients
- 500g raw beetrootleaves trimmed to 1 inch, but root left whole
- 2 x 400g cans chickpeasdrained
- juice 2 lemons
- 1 tbsp ground cumin
- yogurt, toasted cuminseeds, mint and crusty bread, to serve
Nutrition: per serving
- kcal90
- fat1glow
- saturates0g
- carbs15g
- sugars5g
- fibre4g
- protein6g
- salt1.69g
Method
step 1
Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
step 2
Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.
