Beetroot Houmous


400g can chickpeas, drained and rinsed
250g beetroot, roasted and peeled
2tbsp light tahini
3tbsp extra virgin olive oil
1/2 tsp sea salt
1 garlic clove, crushed
Juice of 1/2 lemon
2tsp ground cumin


Wrap the beetroots individually in tin foil, place on a tray and roast in a preheated oven at 180C for about 45 minutes until soft. Leave to cool, peel and cut into quarters.
Place the beetroot and the remaining ingredients in a food processor and blitz until smooth.
Taste and add more salt if needed.
Serve with flatbreads, crackers or breadsticks of your choice.


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