Beetroot Hummus


400g tin chickpeas, drained

250g beetroot (roasted in the oven, steamed, prepacked or a 450g tin of baby beetroot)

½ lemon, juiced (2 tablespoons)

1 clove garlic

1 tablespoon tahini

2 teaspoon ground cumin

½ cup olive oil (approx. 125ml)

½ teaspoon salt

pinch pepper


Place all ingredients in a food processor and blend until smooth. Add additional lemon juice, salt or pepper to taste and achieve desired consistency. Serve as is or top with cumin seeds, fresh coriander or mint. Serve alongside vegetable sticks, whole grain crackers, toast or falafel.

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