Hummus is such a various dip, plus so easy and fast to make your personal! It’s one in every of my got-to recipes for entertaining – you may whip this up simply earlier than mates come to go to or prematurely beforehand. Served with crackers and veggies, it’s all the time successful.
I additionally take pleasure in making up a batch as a part of my wholesome Sunday meal prep, to take pleasure in as part of a nourishing snack or on salad bowls all through the week. I actually love the flavour, color and dose of antioxidants that the liver-loving beetroot provides.
Makes: 2 ½ cups
Elements
- 1 400g tin chickpeas, rinsed & drained
- 2 massive (200g) pre-cooked beetroots
- 2 tbsp hulled tahini
- 2 tbsp lemon juice
- 2 tbsp additional virgin olive oil
- 1 clove garlic, minced
- 1 tsp sea salt
To serve:
- 2 tbsp dukkah, non-obligatory
Technique
Mix all the substances in a excessive powered meals processor or blender. Mix till clean.
Serve topped with a sprinkle of dukkah, if utilizing.
Preserve saved in an hermetic container or jar within the fridge for as much as 4 days.
