Beetroot Hummus

A yummy dip I like to make as part of a mezze style feast for friends. It’s good with shop bought cooked beetroot but best with your own slow roasted from fresh. It has a richer and more toasty flavour from the fresh stuff which I like. It’s great not just as a dip but as a spread in a wrap or sandwich. I have a picture of one I made earlier with eggs below! Super delicious and nutritious 🙂

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Beetroot Hummus Recipe

  • 2 small Beetroot’s roasted and peeled
  • Juice of 1/2 lemon
  • teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 75g Chick peas
  • 25g Walnuts toasted
  • Tablespoon of Tahini
  • Salt and pepper
  • few spoons of water to create the consistency you prefer
  • drizzle of extra virgin olive oil and chopped herbs to serve

This is a very easy dip to make! Just put all the ingredients in a food processor (apart from olive oil and herbs) and hey presto. If it is too thick add a little water to loosen and blend again. Make sure you taste it for seasoning. I like to add salt and pepper afterwards bit by bit just incase I add too much! It’s lovely with flat breads or spread on your favourite sandwich.

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