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By Zest4life


(Serves 4-5)

1 tin of chickpeas

1 small clove of garlic

1 tablespoon tahini

1 lemon

Extra virgin olive oil

Sea salt

1 medium cooked beetroot


1. Drain and tip the chickpeas into a food processor.

2. Peel and add the garlic, then add the tahini, a good few squeezes of lemon juice and 1 tablespoon of olive oil.

3. Season with a pinch of sea salt, then pop the lid on and blitz.

4. Use a spatula to scrape the hummus down the sides of the bowl, add the beetroot then blitz again until smooth.

5. Taste and add more lemon juice or a splash of water/oil to loosen, if needed, then transfer to a serving bowl.

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