Hot Pink Beetroot Hummus

Hot Pink Beetroot Hummus

2 small beetroots
1 cup cooked chickpeas
2 cloves garlic
salt, pepper to taste
juice of half a lemon
1/4 cup olive oil

  • Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.
  • To the food processor, add cooked chickpeas (we used canned, pre-cooked), finely chopped garlic, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.
  • Taste and if needed add more salt, pepper or lemon juice.

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