Homemade Creamy Beetroot Hummus Dip
Ingredients
- 2 cups chickpeas, cooked
- 6 cloves of garlic, peeled
- 1 small beetroot, cooked
- Juice of 2 lemons
- 1/4 cup tahini
- 3 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp cumin
- 1 tbsp olive oil
- 1/2 cup water
Preparation
Place the chickpeas, beetroot and garlic in a food processor and process until crumbly.
Add cumin, olive oil, salt, pepper, lemon juice, water and tahini.
Process the mixture for 2-3 minutes until creamy, scraping down the bowl as needed.
