Try this recipe for the perfect healthy ad easy snack. Pair with crudities and crackers.


  • 500g raw beetroot, leaves trimmed

  • 2 x 400g tins chickpeas, drained and rinsed

  • Juice of 2 lemons

  • 1 tbsp ground cumin

  • 4 tbsp olive oil

  • 1 tbsp Greek yogurt

  • 1 tsp cumin seeds

  • Salt and freshly ground black pepper


  • 1.

    Cook the beetroot in a large pan of boiling water with the lid on for 30-40 minutes until tender. When they’re done, a skewer or knife should go all the way in easily.

  • 2.

    Peel the beetroot and discard the roots (wear rubber gloves to prevent your hands from staining).

  • 3.

    Roughly chop the flesh and then place into a food processor along with the chickpeas, lemon juice, cumin and olive oil and whizz together until a coarse paste has been formed. Season with a pinch of salt and pepper.

  • 4.

    Transfer to a serving bowl and then swirl through the Greek yoghurt. Lightly toast the cumin seeds in a dry frying pan for about 30 seconds and then sprinkle over the top of the hummus.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 235kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 8g
  • Carbohydrate 31g
  • Sugar 8g
  • Sodium 436mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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