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Beetroot hummus
May '17


1 large             Beetroot

1 can               Cooked chickpeas, drained

1 cloves          Garlic, minced

10g                 Fresh dill

2 tsp               Tahini

¼ cup              Extra virgin olive oil

Juice of a large lemon

Healthy pinch salt and black pepper



Roast the beets whole in foil for 1-1.5 hours in foil at 200ºC. Allow to cool.


Once your beet is cooled and peeled, quarter it and place it in your food processor or blender with all the other ingredients. Blend until only small bits remain.


Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.


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