Canteen = Everyday
This colourful variation of hummus is simple to make and makes a great snack when served with vegetable sticks or wholegrain crackers. This version includes canned beetroot, however if you prefer fresh beetroot you can use 2 medium sized baked beetroots.
Serves: 10-12 kids
450g can chopped beetroot, drained
400g can chickpeas, rinsed, drained
2 garlic cloves, roughly chopped
1 tablespoon of ground cumin
2 tablespoon tahini
1 tablespoon lemon juice
Zest from 1 lemon
1 tablespoon of olive oil
Salt and pepper to taste
Vegetable sticks to serve
Place beetroot, chickpeas, garlic, cumin tahini and lemon into a food processor and blend until ingredients are combined.
Slowly add oil and blend until mixture becomes smooth.