Beetroot hummus dip for Tenderstem®

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recipe PDF
  • 250g Cooked beetroot (not pickled)
  • 410g Tinned chickpeas, drained and rinsed
  • 2 Garlic cloves
  • 1tsp Ground cumin
  • 2tbsp Tahini
  • 100ml Extra virgin olive oil
  • 220g Tenderstem®
  1. Put all the ingredients into a food processor and whizz until smooth.

  2. Add a good pinch of salt and a few grinds of black pepper and quickly whizz again.

  3. Spoon out to a serving dish, sprinkle with a pinch of cumin and serve with raw Tenderstem® for dipping.

Nutritional Information:

Per Serving
316 kcal
28.3g fat
4g saturates
9.4g carbohydrate
4g sugars
4.9g fibre
5.8g protein
0.1g salt

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