Creamy beet­root houmous

Easy Cook - - WEEKEND PICNIC -

Serves 4 Prep 10 mins No Cook 60p a por­tion 285 kcals, 19g fat, 5g sat. fat, 6g sugar 400g can chick­peas, drained 200g pack cooked beet­root

(not in vine­gar), drained 2 tbsp tahini zest 1 lemon, plus juice ½ 1 small gar­lic clove, roughly

chopped 4 tbsp Greek yo­gurt 3 tbsp ex­tra vir­gin olive or

rape­seed oil 1 tbsp pine nuts, toasted veg­etable sticks, to serve Tip the chick­peas, cooked beet­root, tahini, lemon zest and juice, gar­lic, yo­gurt and 2½ tbsp rape­seed or olive oil into a food pro­ces­sor. Sea­son well, and blend, scrap­ing down the sides af­ter 30 secs or so, then blend again un­til smooth. Trans­fer to a pot or jar with a lid, driz­zle with the re­main­ing oil and scat­ter over the pine nuts. Serve with crunchy veg­etable sticks.

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