Beetroot Hummus

Great for a party or a filling for gourmet sandwiches.


  • 1 medium beetroot, raw, peeled & diced
  • 2 medium cloves of garlic
  • 1 can (400g) chickpeas
  • Juice of 1 lemon (1/4 cup)
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • Pinch of sea salt & black pepper

  • preparation

    1. Place beetroot & garlic in the food processor and process until they are in small bits.
    2. Add chickpeas, lemon juice & tahini and continue processing until smooth.
    3. While the food processor is running, pour in olive oil.
    4. Seasoning with salt & pepper and add any extra lemon juice, if needed.
    5. Serve with raw veggies.

    This recipe has been provided by Shannon Proulx - The Glorious Kitchen.