Homemade Beetroot Hummus!

Beetroot hummus might just be one of my fave new spreads – it’s so easy to make, and can basically be added to any dish. Also, while hummus is already full of protein and iron, the beets bring in added vitamin C and fiber. Not to mention the fact that it makes for a prettier picture 🙂 Read on below for the recipe!

What you’ll need:

  1. 1 can chickpeas, rinsed & drained
  2. 1/2 a lemon
  3. 1 beet
  4. 1/2 tsp Turmeric powder
  5. 1/2 tsp Cayenne powder
  6. 2 tbsp olive oil
  7. 1 clove garlic
  8. 2 tbsp tahini
  9. Salt & pepper

How to make it:

  1. Place beet in a pot of boiling water & boil for 30-45 mins until tender (you can also bake the beet in the oven if you prefer);
  2. Once the beet is ready, allow to cool for 5-10 mins, peel the skin off & chop into smaller pieces;
  3. Place rinsed & drained chickpeas in a food processor;
  4. Mince clove of garlic and add to food processor with lemon juice, olive oil, turmeric, cayenne, sea salt, pepper and tahini;
  5. Add in beet and blend on high for 2-5 mins until smooth, and enjoy!


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