Beetroot Hummus

January often feels dull and drab so why not brighten it up with some of this gorgeous purple beetroot hummus!  Try it as a snack with your favourite vegetables or maybe spread it on some wholemeal bread with some sliced avocado and crumbled feta cheese on top.

 

Beetroot Hummus
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 medium cooked beetroot
  2. 1 tin (400g) chickpeas (drained and rinsed)
  3. 1 clove garlic
  4. 2 1/2 tbsp tahini
  5. 1/2 tbsp lemon juice
  6. 1/2 tsp salt
  7. 1/4 tsp ground cumin
Instructions
  1. Place all the ingredients in a food processor and blend. Initially you may have to stop the processor once or twice and scrape down the sides of the bowl.
  2. If it's too thick add a splash of water and blend again.
  3. Taste and add more lemon juice or seasoning if needed.
  4. Continue to blend until you get the consistency you like.
Notes
  1. This hummus will keep nicely in an airtight container in the fridge for up to one week.
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