Hummus, the well loved snack, eat with some pretzels, bread or spread on a wrap before adding your veggies. This beetroot hummus was accidental, as we had some old beetroot in the fridge but what a transformation when combined with chickpeas. The sweet and acidic beetroot cuts the fat and starch of the chickpeas, with a bright fuscia pink display that is pleasing to the eyes. Eat with your eyes they said, so add in that old beetroot into hummus if you want to give it new life!
1 can of chickpeas, 3 tbsp of chickpea liquid from can, 3 cloves of garlic, 1 beetroot (sliced), 5 tbsp of olive oil, salt and pepper to taste
All ingredients into food processor and churn until desired texture. It is that easy!
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