Prep 10 mins
Creamy beetroot hummus, lemon and a hint of garlic.
2 small steamed or boiled beetroots
1 can cooked chickpeas
Zest of lemon
½ juice lemon
Pinch of pink Himalayan salt and coarse black pepper
2 cloves garlic, minced
2 heaped tbsp tahini
¼ cup extra virgin olive oil
Steam or boil your beetroot until al-dente. Allow cooling, quarter and blitz in your food processor. Add remaining ingredients except for olive oil and blend until smooth. Drizzle your olive oil as the hummus is mixing. Adjust seasonings as required, adding salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. The hummus will keep fresh in the fridge for up to a week.