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Beetroot hummus

Amazing beetroot hummus!

Vegan, nut free | Serves 6-8 | DIP


  • 1x 230g chickpea can (drained weight), drained and washed
  • 1 steamed beetroot
  • 1 clove of garlic
  • Juice of 1 lemon
  • 1 tablespoon of raw tahini (sesame seed paste)
  • 1/2 tablespoon of each ground cumin and ground coriander
  • 1 tablespoon of olive oil
  • 1 tablespoon of cold water
  • Salt and pepper to taste
  • Pinch of chilli flakes


  1. Add all the ingredients in a food processor and pulse for about 4-5 minutes, until you get a creamy consistency (scraping the edges of the food processor as needed).

  2. Check the seasoning and enjoy with crackers, any kind of bread, vegetable sticks or as a spread in wraps.



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