The natural fuchsia colouring of this hummus is vibrant and theatrical. Eat it as a spread on crackers or in a sandwich or accompanying vegetable crudités, or as a twist add a dollop onto fish, chicken or pasta.
Not only is this hummus delicious it's full of fibre and nutrients and gut healthy goodness.
Beetroot Hummus - the fuchsia colour is nothing short of vibrant and theatrical.
Preparation Time: 5 minutes
Serves: 500 g
Ingredients 400 g tin chickpeas
2 roasted beetroots
2 tablespoons hulled tahini
1.5 tablespoons apple cider vinegar
1 teaspoon turmeric
Salt and pepper to taste
Extra virgin olive oil to drizzle before serving
Combine the chickpeas, roasted beetroot, tahini, apple cider vinegar, turmeric and salt and pepper into a bowl.
Only a handful of ingredients creates this delicious hummus.
Using a stick blender process all ingredients until smooth.
Drizzle a small amount of extra virgin olive oil and fold into the hummus.
Cover with cling wrap and refrigerate until required. The hummus will keep in the fridge up to a week.
The colourful dip will be a centre piece of any meal.