BEETROOT HUMMUS

SAVE RECIPE
  • 5 Mins Cook

  • Vegan Friendly

Hummus is a great little snack to have in the fridge. It's full of B vitamins and adding beetroot gives you an extra dose of folate. Add to a plate of salad, spread on toast, or dipsome raw veggies as you like.

INGREDIENTS

  • 1 tin chickpeas (drained, reserve the water)
  • 1 medium beetroot (pre-cooked)
  • 1⁄2 clove garlic
  • 1 tbsp olive oil
  • 1 lemon
  • salt and pepper

METHOD

  1. Place the drained chickpeas, beetroot, garlic, tahini, olive oil and the juice of 1⁄2 a lemon into a blender or food processor. Season with salt and pepper (if using).
  2. Switch the blender on and whilst blending, add 1-3 tbsp of the chickpea water as needed to achieve the desired consistency.
  3. Stop the blender and check for seasoning. Feel free to add more tahini, lemon orgarlic if needed. Place in an airtight container and consume within 3 days.

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