Pink Beet Hummus

V | VEG | P | GF | SF | DF | K

How It's done:


1 400g can chickpeas, drained and rinsed
1 medium lemon, juice and zest
2 medium cooked beetroots, peeled and cut into chunks
1/4 teaspoon salt
1/2 teaspoon ground cumin
2 cloves garlic, peeled
2-3 tablespoons tahini
2-3 tablespoons olive oil


Add beetroots, garlic and chickpeas to a food processor and blitz until combined. Add all remaining ingredients and continue to blitz until creamy (approx. 45 seconds). If the mixture is too thick, add a small amount of water and process again. Serve with pita bread.

Cooking Time

5 min