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Beetroot Hummus

Roasted beetroot, chickpeas, tahini and fresh mint dip

Beetroot Hummus

Ingredients:

200g fresh beetroot roasted until tender, peeled
450g can chickpeas drained and rinsed
1 clove garlic
2 tablesp tahini
2 tablesp lemon juice
1 teasp cumin
6 large fresh mint leaves
extra virgin olive oil to serve

Method:

  1. Blend all the ingredients in a food processor until a smooth paste.
  2. Add 2-3 teaspoons of cold water, salt and pepper to taste.
  3. Drizzle with extra virgin olive oil over on top then serve.







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