5 min Prep
Beetroot is packed full of antioxidant goodness, but sometimes the effort of roasting, cooking or grating beetroot can be off-putting, and pre-packaged beetroot is just not the same! As a little extra bonus I included pumpkin seeds in this dip, which give it a gorgeous nutty taste.
I don’t think you will go back to shop bought hummus once you figure out how easy this is – plus the vibrant red is perfect for the festive season that is fast approaching!
Place all the ingredients into a blender (I used my Nutribullet as you need something powerful to blitz the seeds) and whizz it up until it forms a smooth texture.
Taste test and add a touch more salt or squeeze more lemon juice if it needs it.
Serve with a few pumpkin seeds to garnish.
Serving Size 40 g
|Amount Per Serving|
|Calories 36.7 cals||2%|
|% Daily Value*|
|Kilojoules 154.5 kJ||2%|
|Fat 2.5 g||4%|
|Sodium 60.3 mg||3%|
|Carbohydrate 3.1 g||1%|
|Protein 1 g||2%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|