Beetroot Hummus
Ingredients:
250 g (9 oz/11⁄2 cups) cooked or tinned chickpeas
4 tablespoons tahini
2 tablespoons olive oil, plus more to garnish
2 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon sea salt
1 tablespoon beetroot powder
juice of 1⁄2 lemon
¼ cup water plus more if needed
Toasted black and white sesame seeds to garnish
Method:
Place all ingredients in a high speed blender and blitz until smooth and creamy.
Enjoy immediately or store in a clean, airtight container in the fridge for up to 5 days. I find it tastes best the next day, so if I am making it for a picnic or dinner party I always try to make it the day before.
When ready to serve, transfer to a serving bowl and top with additional oil, and a sprinkling of black and white sesame seeds. Enjoy with fresh pita bread and sliced cucumber, or any other scoopy dippy things that take your fancy.
SHORT DESCRIPTION
Adding our Organic Beetroot Powder creates a delicious twist to the traditional hummus! Try it as a snack with your favorite veggies, crackers or add to a grazing board.
DESCRIPTION
- Place all ingredients in a high speed blender and blitz until smooth and creamy.
- Enjoy immediately or store in a clean, airtight container in the fridge for up to 5 days. I find it tastes best the next day, so if I am making it for a picnic or dinner party I always try to make it the day before.
- When ready to serve, transfer to a serving bowl and top with additional oil, and a sprinkling of black and white sesame seeds. Enjoy with fresh pita bread and sliced cucumber, or any other scoopy dippy things that take your fancy.
INGREDIENTS
