Beetroot Hummus
Ingredients
- 400 g can chickpeas, drained
- 250 g cooked beetroot (either boiled, roasted, steamed or prepacked)
- 1 lemon, juiced (4 tablespoons)
- 1 clove garlic
- 1 tablespoon tahini
- 2 teaspoon ground cumin
- ¼ cup olive oil approx. 45 g
- ½ teaspoon salt
- pinch pepper
Instructions
- 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.