On the stall · Beetroot
Beetroot hummus with oatcakes
Minutes
15
Serves
4
Ingredients
8
Diet
Vegan · Snack plate
An afternoon snack that holds until dinner: three spoonfuls, three oatcakes and half a cucumber in sticks.
Ingredients
250 g cooked beetroot
1 tin chickpeas (400 g)
2 tbsp tahini
1 lemon
1 small garlic clove
1 tbsp olive oil
12 oatcakes
2 cucumbers
Salt and pepper
Method
Use vacuum-packed beetroot (not in vinegar), or roast three small raw ones wrapped in foil at 200°C (180°C fan) for 50 to 60 minutes and let them cool first.
Blend the beetroot, drained chickpeas, tahini, lemon juice, garlic and oil until smooth, adding water a spoonful at a time. Season. It keeps for 4 days in a covered box in the fridge.
For each plate: three tablespoons of hummus, three oatcakes and half a cucumber cut into sticks. Check the oatcake packet for gluten if you need to avoid it.
General recipe, not individual advice. Check labels for allergens.
