Recipe: beetroot hummus

It’s still almost a month until spring officially starts, but the cheerful, bright pink colour of this super easy hummus will make you feel like spring has already arrived! For a delicious light lunch, spread on a slice of fresh sourdough and top with a salad of greens or sprouts or spread on crackers or oatcakes for a quick snack.

Recipe

Difficulty: easy

Ingredients

  • 2 boiled or lightly pickled baby beetroot balls or 1/2 medium beetroot
  • 1 x 400g can chickpeas
  • 1 heaped tbsp tahini
  • Juice and zest of one lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Splash of water to loosen, if necessary

Method

Add all the above ingredients to a blender and blend until smooth. If the mixture is too thick, feel free to add a splash of water to loosen. Simple as that! Enjoy!

2 thoughts on “Recipe: beetroot hummus

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