Beetroot hummus





And how it should be 



2 medium size roasted beetroot diced into medium chunks 

1 tablespoon of tahini paste 

1 clove of garlic 

1/2 teaspoon of salt 

2 tablespoons of lemon juice 

1/2 a cup of canned chickpeas – Remove from tin, drain and rinse well 

1 teaspoon of paprika 


1. Start by adding your beetroot to a high-speed blender 

2. Add the rest of the ingredients to the blender and blend until smooth 

3. Once blended well, taste and adjust salt or lemon to your liking

4. Pour into a nice serving dish and top with fresh herbs and nuts 

  1. Drizzle a little olive oil for extra richness 



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