This incredibly bright, pink colouring is all-natural and comes from the beetroot in this delicious recipe. With only 3 simple steps (and the last one is just putting it in a bowl…) it’s a great quick and hassle-free dish to take to a BBQ or impress your dinner guests with.

Directions

Ingredients

1. Add the listed ingredients to a blender or food processor

2. Blend until smooth

3. Spoon into a dish and add your desired toppings to serve

• 1 tin (400g) of chickpeas, drained and rinsed

• 2 garlic cloves

• 2 tbsp lemon juice (or the juice from one fresh lemon

• 250g cooked beetroot

• 3 tbsp extra virgin olive oil

• 1/2 cup sprouted broccoli calabrese seeds

• 2 tsp ground cumin

• 1/2 tsp salt

Once you’ve blended the main ingredients for this dip the fun comes in choosing your own toppings and serving style. I’ve added some of my favourite ways to top this humous below for some quick ideas but be as inventive here as you’d like!

Toppings

• For texture: Drizzle with olive oil and top with sprouted mixed beans or chickpeas for added crunch

• For flavour: For a more intense peppery flavour, keep a few broccoli sprouts back and sprinkle on top to serve

• For colour: Serve with chopped pistachio nuts and a drizzle of olive oil, the green really sets off the pink in this dish!

Storage

Cover and keep refrigerated, best eaten within 24 hours

Tips

I like to use the Broccoli calabrese sprouts to this dip as I find it balances the flavours really nicely with the sweetness of the beetroot. If you prefer things a little milder or want a more child-friendly version, try substituting these for alfalfa sprouts, or an alfalfa & broccoli mix.

This is just about my favourite go-to dish to use as a centrepiece for grazing boards or more laid-back ‘pick your own’ dinners as we call them at home! Share what you serve yours with, and what your family or dinner guests thought below