Beetroot Hummus

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Once you've tried this recipe you'll wonder how you ever lived without beetroot hummus before!


1 Beetroot cooked or roasted
400g Chickpeas cooked
1 Lemon
1/2 teaspoon Cumin
1 teaspoon Beetroot powder
A pinch of Salt
A pinch of Pepper
2 Garlic cloves
2 tablespoons Tahini
60ml Extra virgin olive oil


Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Serve with sesame seeds on top.

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