Beetroot Hummus


1 tin of chickpeas

a few pieces of cooked beetroot

1 tablespoon tahini (sesame paste)

1 tablespoon olive oil

juice of half a lemon


Step 1: Rinse and drain chickpeas. Add to nutri bullet (or alternative blender) along with beetroot, tahini, olive oil and lemon juice. 


Step 2: Blend until smooth. Add some water if it is too thick. 


Step 3: It should be a nice pink colour when it’s done. Enjoy with some bread or vegetables. Can be kept in the fridge for up to 3 days. 


One thought on “Beetroot Hummus

  1. Pingback: Coriander and Lime Hummus | bia katie

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