Beetroot powder adds a taste sensation to hummus made even better with a kick of lemon & garlic. This quick recipe is great for your next party or a mid-week snack.
Prep: 5 minutes
This recipe is: Gluten-free, Vegan
2 400g Tins Chickpeas (drained)
4 Garlic Cloves
1 Tablespoon Tahini
1 Large Lemon Juiced
6 Tablespoons Olive Oil
2 1/2 Tablespoons Beetroot Powder
1/4Cup Cold Water
Salt and cracked Black Pepper
Place the drained Chickpeas, Garlic Cloves, Tahini, Lemon Juice, Olive Oil & Beetroot Powder in a food processor,
Puree all ingredients, slowly adding the water until a smooth consistency is reached,
Season with sea salt flakes and fresh cracked black pepper,
Serve with warm crusty bread, toasted pita, or your favorite crackers,
Hummus will keep for a week in the fridge..... But it won't last that long because it's too delicious.
Try sprinkling a bit of pistachio dukkah over the beetroot hummus.