Beetroot hummus recipe
Nutritious chickpeas blended with lots of lovely veggies & herbs making them a great way to introduce little foodies to exciting new flavours.
- 400g can chickpeas, drained and rinsed
- 125g cooked beetroot
- 2 tablespoons lemon juice
- 1 small garlic clove, peeled
- 2 tablespoons tahini
- 6 tablespoons olive oil
- 1/4 teaspoon salt (optional)
Put the chickpeas, beetroot, lemon juice, garlic and tahini into a food processor and whiz. Add the olive oil and salt and whiz again. For a smoother mixture, add 2-3 tablespoons water and whiz again.
Cover and chill for up to 2 days.
Tip: This is great with a bit of crumbled feta.