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Beetroot Hummus

by Annalisa Brown (follow)
Healthy (1700)      Snack (683)      Vegan (669)      Gluten Free (602)      Dairy Free (295)      Clean Eating (130)      Appetisers (100)      Paleo (81)      Dip (63)      Protein (44)     
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

Method
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.


Categories
#beetroot
#chickpeas
#tahini
#apple cider vinegar
#turmeric
#fibre
#gut health
#clean eating
#vegan
#gluten free
#dairy free
#healthy
#hummus
#protein
#nutritious
#snack
#spread alternative
#dip
#Appetisers
#paleo
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