What you need to know about this hummus here: It’s…HOT pink and full of vitamins and minerals.
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 50g cooked beetroot
- 1/2 tsp salt
- Juice 1/2 lemon
- 1 garlic clove, crushed
- 2 tbsp tahini
- 100ml extra virgin olive oil
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Recipe & photos: studiocapsula Photography