Beetroot Hommus
A perfect addition to anyone's snack time.
Servings: 4
Ingredients
- 2 large beetroots
- 1 tin chickpeas
- 1 lemon, juiced
- 1 tbsp apple cider vinegar
- 1 tbsp tahini
- 1 tsp cumin
- 1/2 cup olive oil
- rock or sea salt to taste
Instructions
- Cut the heads off the beetroots and gently wash. Place them covered baking dish in a 1/4 inch of water and bake at 180 degrees C, until they are soft (the knife can easily penetrate through).
- When the beetroots have cooled, peel the skin off and chop into smaller pieces.
- Place all ingredients into a food processor and blitz until smooth.
- Season to your liking.
- Store in the fridge or freeze portions to use on other days.