Beetroot Hummus


250gr cooked beetroot

400gr tin chickpeas, rinsed and drained 

2 tbsp tahini 

1 garlic clove

2 tbsp extra virgin olive oil 

2 tbsp fresh lemon juice

Salt & Pepper 


10 minutes 


Place all the ingredients in a food processor, except the olive oil and mix until you get a smooth texture, add the olive oil and mix again. 

Taste and adjust seasoning (you can add more salt, lemon juice or pepper). 

Spread on a toast, enjoy in a wrap, or serve with crudites and crackers.


Recipe & Picture by Flexi Healthy Kitchen