Beetroot Hummus

Beetroot powder adds a taste sensation to hummus made even better with a kick of lemon & garlic. This quick recipe is great for your next party or a mid-week snack.

Prep: 5 minutes

This recipe is: Gluten-free, Vegan

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INGREDIENTS

• 2 400g Tins Chickpeas (drained)

• 4 Garlic Cloves

• 1 Tablespoon Tahini

• 1 Large Lemon Juiced

• 6 Tablespoons Olive Oil

• 2 1/2 Tablespoons Beetroot Powder

• 1/4Cup Cold Water

• Salt and cracked Black Pepper

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METHOD

1. Place the drained Chickpeas, Garlic Cloves, Tahini, Lemon Juice, Olive Oil & Beetroot Powder in a food processor,

2. Puree all ingredients, slowly adding the water until a smooth consistency is reached,

3. Season with sea salt flakes and fresh cracked black pepper,

4. Serve with warm crusty bread, toasted pita, or your favorite crackers,

5. Hummus will keep for a week in the fridge..... But it won't last that long because it's too delicious.

Try sprinkling a bit of pistachio dukkah over the beetroot hummus.

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