Beetroot Hummus

This vibrant hummus goes perfectly with my edamame falafels and makes for a really colourful meal.


400g tin chickpeas

4 cooked baby beetroots

2 tablespoons tahini

2 tablespoons lemon juice (or juice of 1 lemon with grated zest)

2 tablespoons or 30ml extra virgin olive oil


Add the drained, rinsed chickpeas to a food processor with all the other hummus ingredients. Add a little water if necessary to make a soft textured hummus.

Dominique Ludwig

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