Beetroot Hummus

Ingredients

• 1 cup chickpeas (kabuli chana) soaked overnight, boiled and peeled
• 1 tablespoon beetroot boiled and grated
• 1 clove garlic
• 1 1/2 tablespoons tahini
• 4 tablespoons extra virgin olive oil
• 4 teaspoons lemon juice
• Salt to taste
• 5-6 sprigs parsley

Method

1. Put the chickpeas into a hand blender jar. Crush garlic clove and add. Add tahini and 2 tbsps extra virgin olive oil and blend.
2. Add 3 tsps lemon juice and blend again. Add a little salt and blend. Add grated beetroot, 1 tsp lemon juice and 1 tsp extra virgin olive oil and blend till smooth.
3. Finely chop parsley. Transfer the hummus into a serving bowl, drizzle remaining olive oil, arrange parsley along the edge of the bowl. Serve.

Nutrition Info