Beetroot Hummus

Beetroot hummus!how amazing is this colour and amazingly simple! I took inspo from saltandlavender when I was looking at her blog and itsallgoodvegan for her loaded hummus

I’ve used this recipe for a while it’s tailored to my pallete so you may have to play around the ingredients!

And it’s a mixture of 3-4 recipes together as above 

1 garlic clove

1/4 cup oil

1/3 cup tahini

1/4 cup fresh lemon juice

Ice cold water 

1 and half tin drained chickpeas

2 small ready cooked beetroot cut into chunks

Salt to taste

1. Blend oil tahini and garlic into a paste – add a couple of tbsp of ice cold water if you are struggling to blend

2. Add chickpeas lemon juice

3. Blend until smooth (I had to blend for 4 mins!)

4. Keep adding a few drops of water to help with consistency

5. Add your beetroot 

6. Add salt as needed

If you are not using a strong blender blend for 30 seconds on and off to stop your motor overheating . It’s tempting to blend it all together but the key is making The tahini fluffy first. Don’t use bottled lemon juice – this was a big big change I made and a tip from – inspired taste and cold water just helps with the blending! I don’t use olive oil as I never have in the house!

Topping : feta beetroot parsley 

The girls love dipping carrots into it! Or on a bagel , in a wrap with chopped veg! I use it during the week for hubbies salad!

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