Beetroot hummus

Beetroot hummus

Ingredients (makes 1½ Cup)

150g fresh beetroot, cooked until tender, peeled

400g can chickpeas, drained and rinsed

1 clove garlic

2 tablespoons tahini

2 tablespoons lemon juice

1 teaspoon cumin

6 large fresh mint leaves

Extra virgin olive oil, to serve

Method

Blend ingredients in a food processor until smooth. Add 2-3 teaspoons water, ½ teaspoon salt and pepper to taste. Drizzle a little extra virgin olive oil over the top to serve.

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