Beetroot Hummus
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Serves: 10
Prep: 10 minutes
Cook: 15 minutes
Ingredients
1 tablespoon cumin
4 Baby beetroot, roasted & skinned
3 cloves garlic, diced
400 g tinned chickpeas, washed and drained
60 g lemon juice (¼ cup)
1 teaspoon lemon zest
1 teaspoon Natvia
1 tablespoon tahini
2 tablespoon Olive oil
Salt & pepper to taste
1 tablespoon dukkah
Method
- Dry roast the cumin on a fry pan and grind in a mortar and pestle
- Blitz all the ingredients in a food processor until smooth. Add a little extra salt and pepper to taste.
- Place in a bowl and sprinkle with dukkah. Enjoy
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 7.5g | 2.9g | 3.4g | 325 | 78 | 60g |
