Beetroot Hummus

Yields2 Servings
Prep Time5 mins
1 Medium red beet
2 Cloves of garlic
250 g Chickpeas (drained)
2 tbsp Extra virgin olive oil
Juice of 1 lemon
2 tbsp Warm water
½ tsp Cumin
Sea salt
Ground black pepper
1

Boil beetroot until knife passes freely through the beet then place under running water

2

When cool enough to handle, peel

3

Add all ingredients to a food processor and blitz until smooth

4

Chill for at least 30 minutes

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Ingredients

 1 Medium red beet
 2 Cloves of garlic
 250 g Chickpeas (drained)
 2 tbsp Extra virgin olive oil
 Juice of 1 lemon
 2 tbsp Warm water
 ½ tsp Cumin
 Sea salt
 Ground black pepper

Directions

1

Boil beetroot until knife passes freely through the beet then place under running water

2

When cool enough to handle, peel

3

Add all ingredients to a food processor and blitz until smooth

4

Chill for at least 30 minutes

Beetroot Hummus

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