This bright and tasty Beetroot Houmous is quick & easy to make. At just 2 SmartPoints on Weight Watchers Freestyle plan for 2 large heaped tablespoon portion, it makes a great healthy and filling lunch if served with crudités or toasted flat bread.
How great is the colour of this beetroot houmous?
Don’t let that colour deceive you though! This houmous (or hummus) actually has a slight kick.
The addition of garlic and ground cumin change it from a pretty pink dip into a very tasty low SP accompaniment to many different dishes.
It was really simple to make – I didn’t even need to roast the beetroot first. I made it using a packet of ready cooked beetroot (not in vinegar) and blitzed it in a blender with the rest of the ingredients. It took less than 10 minutes to make, how quick and easy is that!
This beetroot houmous is really versatile. I eat it with a toasted pitta bread for a quick 6 SP lunch or added to a chicken and lettuce tortilla wrap for a filling 6 SP lunch. Yesterday, I ate two huge spoonfuls of it with chopped veg for a 2 SP snack.
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Beetroot Houmous
Ingredients
- 250 g cooked beetroot
- 1 tin chickpeas (240g drained) drained but not rinsed
- 3 tsp lemon juice
- 2 garlic cloves (large) crushed
- 2 tbsp tahini paste
- 1 tbsp olive oil
- 2 tsp cumin
Instructions
- Drain the chickpeas and place in a food processor with the rest of the ingredients. Blitz until smooth.
- Serve with chopped vegetable or on pitta bread.
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