With autumn drawing in, keep the summer vibes going with this fresh, earthy and tantalisingly pink hummus. Perfect for dipping, salads or wraps!
INGREDIENTS
400g Chickpeas – washed and drained
100ml of Olive oil
300g of Cooked beetroot
Juice of 1 lemon
3 Garlic Cloves
2 tbsp Tahini
1 tbsp Cumin
Salt and pepper to season
A handful of chopped parsley
METHOD
Place all of the ingredients into a food processor and blend until smooth. Next, season with salt and pepper to taste.
Once blended, transfer the hummus mixture into a serving bowl. Using the flat side of a spoon, create a swirl on the top and drizzle over olive oil and garnish with the parsley.
And it really is as easy as all that, all that is left to do is enjoy – either with friends over drinks, as a little pink treat in your lunchbox or perfect in a wrap or salad.
A little Tasty 