Hummus has really taken the world by storm and can be quite versatile in how it's used; as a dip, sandwich/burger spread or eaten by the spoonful. The Middle Eastern dip is also very nutritionally balanced with healthy fats, carbs and protein.
Already on the blog I've shared my basic Hummus recipe that I adore and make weekly, but I decided to share another variation that simply adds Beetroot and slight changes to a few ingredients to create a new exciting flavour and an ever so pleasing vibrant pink colour.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful creations!
1 can chickpeas, drained and rinsed
1 medium cooked beetroot (I buy organic pre-cooked cryovac beets)
1 garlic clove
juice of 1 small lemon
3 tbsp water
1 tbsp olive oil
1 tbsp tahini
1 tsp ground cumin
salt and pepper to taste
To a food processor or nutribullet add all ingredients and blend until a thick paste.
Store in an airtight container for up to 1 week.
Yields 1 large jar