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Hummus is such a diverse dip, plus so simple and quick to make your own! It’s one of my got-to recipes for entertaining – you can whip this up just before friends come to visit or in advance beforehand. Served with crackers and veggies, it’s always a hit.
I also enjoy making up a batch as part of my healthy Sunday meal prep, to enjoy as a part of a nourishing snack or on salad bowls throughout the week. I really love the flavour, colour and dose of antioxidants that the liver-loving beetroot adds.
Makes: 2 ½ cups
Ingredients
- 1 400g tin chickpeas, rinsed & drained
- 2 large (200g) pre-cooked beetroots
- 2 tbsp hulled tahini
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 tsp sea salt
To serve:
- 2 tbsp dukkah, optional
Method
Combine all of the ingredients in a high powered food processor or blender. Blend until smooth.
Serve topped with a sprinkle of dukkah, if using.
Keep stored in an airtight container or jar in the fridge for up to 4 days.
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