Beetroot Hummus
A simple, nourishing dip that is packed with fibre, healthy fats, and flavour. Perfect with veggie sticks, crackers, or as a spread in wraps and sandwiches
Ingredients:
1 can of chickpeas
1 beetroot cooked and peeled
2 cloves of garlic crushed
65 ml of olive oil
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sea salt,
½ lemon (juice and zest)
3 tsp of tahini
40ml of water
Instructions:
Cook the beetroot until tender, then allow it to cool slightly and peel away the skin.
Add the beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, sea salt, and water to a food processor.
Blend until smooth and creamy. Add a little more water if needed to reach your desired consistency.
Taste and adjust with extra lemon juice or salt if needed.
Spoon into a bowl and finish with a drizzle of olive oil, and a little lemon zest.
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