A vibrant, nutritious twist on traditional hummus—this raw beetroot and sprouted chickpea dip is packed with flavour, colour, and plant-powered goodness.
If you’re looking to elevate your dip game, this Raw Beetroot and Sprouted Chickpea Hummus is a must-try. Combining the earthy sweetness of raw beetroot with the protein-rich punch of sprouted chickpeas, this vibrant dip is as nutritious as it is delicious. It's naturally gluten-free, vegan, and bursting with antioxidants, fibre, and essential nutrients.
Perfect as a snack with veggie sticks, spread on toast, or served as a show-stopping addition to your grazing board—this recipe proves healthy eating can be full of flavour and colour.
Ingredients
- 1/2 cup sprouted chickpeas
- 1 medium beetroot, peeled and cut into small chunks 75g
- ¼ teaspoon garlic powder
- 1/2 teaspoon mixed dried herbs- rosemary, thyme, and oregano
- 1/2 teaspoon ground cumin
- Juice of ½ lemon
- 2 tablespoon tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoon water
Method:
- Blend the sprouted chickpeas, beetroot and mix dried herbs together in a high speed blender, to finely chop.
- Add the lemon juice, garlic powder, cumin, tahini and oil and blend to a smooth consistency.
- Add water if it is too thick or to reach the dip consistency you prefer. Add salt and pepper, season to taste!
Notes:
Serve the beetroot & chickpea hummus with Sydney Sprouts Toasted Rice Crackers as part of a dip or antipasto platter.
Try the dip also with a selection of vegetables, carrot, cucumber & celery sticks with a melody of colourful cherry tomatoes.
Use any left overs as a spread on your lunch wraps.