Fresh Beetroot Hummus with Chickpeas and Tahini
Ingredients
- 4 medium sized cooked beets
- 1 can of chickpeas
- 2 heaping tbsp tahini
- 1 clove of garlic
- 2 lemons, juiced
- 1 tbsp white wine vinegar
- Salt & pepper
- Olive oil
Preparation
Method
In a food processor, blitz the tahini, lemon juice and garlic until a runny paste is formed.
Next, add in the chickpeas, beets and vinegar.
Blitz for about 30 seconds.
Then, while still running, add olive oil until your desired consistency is reached.
Serving suggestions
Serve slathered on sandwiches, as an accompaniment with a salad, or eaten with chunky carrots and celery.
