5-Minute Creamy Beetroot Hummus
You’re going to be dipping everything into this beautiful vibrant 5-Minute Creamy Beetroot Hummus !It looks stunning, it’s healthy and it all comes together in 5 minutes!
- 1 1/2 cups/300g Cooked chickpeas or 15oz can drained. or butter beans for the sub of chickpeas
- 1 cup /140g cooked beetroot not in vinegar!
- ½ Lemon zest + juice
- 1 tbsp Tahini
- 1 tbsp of cumin
- 1 tbsp Sumac
- 1/2 tsp of salt
Add all ingredients in a blender/food processor and blitz for 2-3 minutes until completely smooth.
You may need to add a bit of water to help it blend.
Optional: top with sesame seeds, chia seeds, sumac.
This recipe can be easily adjusted to your liking.
It can also be doubled.
This hummus can be stored in the fridge for up to 4 days.
Serving: 50gFiber: 3.1gCalories: 111kcalFat: 3.2gProtein: 5.9gCarbohydrates: 12.1g