Vegan beetroot hummus with veg sticks and wholegrain crackers

Vegan beetroot hummus with chickpeas, tahini and lemon: a creamy dip with veg sticks and wholegrain crackers, full of flavour and easy for every day.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 10 g
• Fat: 14 g
• Carbs: 28 g

Ingredients

• 200 g chickpeas (jar)
• 200 g cooked beetroot
• 1 garlic clove
• 300 g veg sticks (carrot, cucumber, pepper)
• 80 g wholegrain crackers (choose ones without seed oils)
• Juice of ½ lemon
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 2 tbsp tahini
• ½ tsp cumin
• 1 pinch of paprika
• Salt
• Pepper

Method

You’ll need: frying pan · blender · chopping board · knife · mixing bowl

1. Roughly dice the beetroot and put it into a blender with the drained chickpeas.
2. Add the tahini, garlic, lemon juice, olive oil and cumin.
3. Blend everything until creamy. If the hummus is too thick, work in a little water until the consistency is right.
4. Season to taste with salt, pepper and paprika and spoon the hummus into a bowl.
5. Toast the pine nuts briefly if you like, to bring out their flavour.
6. Garnish with olive oil and pine nuts and serve with the veg sticks and wholegrain crackers.

Good to know

A dip like this brings instant colour to the table. It's creamy, well seasoned and pleasantly earthy. Just the thing when you want something uncomplicated but still a little special.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids); tahini → almond butter (provides vitamin E and unsaturated fats; contains tree nuts); wholegrain crackers → cucumber and pepper strips (less starch, more freshness); chickpeas → white beans (milder flavour, also contain fibre).

Allergens

Contains sesame (tahini) and gluten (wholegrain crackers). Season mildly for children and go easy on the garlic; in pregnancy, hygienically prepared ingredients and thoroughly washed veg are important.

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