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Dip: Beetroot Hummus

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Dip: Beetroot Hummus

The perfect dip: beetroot hummus recipe with a picture and simple step-by-step instructions.

  • 225 g Chickpeas, drained weight
  • 150 g Boiled beetroot
  • 2 tbsp Tahini
  • 1 tbsp Lemon juice
  • 1 tsp Garam masala
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Crushed flaxseed optional
  • Salt pepper
  • 1 Pc. Clove of garlic
  • 2 tbsp Olive oil
  • 1 tsp Turmeric
  1. Process all ingredients into a creamy mass in the food processor. Possibly add 1 – 2 tablespoons of water.
  2. Keeps in the refrigerator for a few days. Also tastes great as a spread.
Dinner
European
dip: beetroot hummus

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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