Beetroot Hummus

Prep time: 10 Minutes
Moderately Easy
Serves 4

  • 2 baby beetroots in mild malt vinegar, chopped into

  • very small pieces

  • 1 x 450g tin cooked chickpeas, drained and rinsed

  • Juice of half a lemon

  • 50ml water

  • 45g tahini (sesame paste)

  • 4 drops Garlic Spice Drops®

  • 4 drops Cumin Seed Spice Drops®

  • 3 drops Mint Spice Drops®

  • 3 drops Black Pepper Spice Drops®

  • Salt, to taste

  • A few sesame seeds, for garnish

  1. Set aside a few pieces of beetroot.
  2.  Using a hand blender, blend the rest of the beetroot and chickpeas until it forms a fine paste.
  3. Add the lemon juice, water, tahini, all the Spice Drops® and salt and mix well.
  4. Garnish with the beetroot pieces and the sesame seeds.
Use it as a dip with an accompaniment of your choice such as pita chips.

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