1 medium beetroot
400g cooked chickpeas
2 cloves of garlic, minced
2 tsp ground cumin
2 tbsp Raw Health Kalamata Olive Oil
3 tbsp Raw Health Tahini
2 tbsp Raw Health Acacia Honey
2 lemons, juiced
Salt and pepper to taste
- Wash and grate the beetroot using a fine blade grater and place into a food processor.
- Add the chickpeas, garlic, olive oil, tahini, honey, lemon juice and salt and pepper and blend until a smooth consistency is achieved.
- It may be necessary to add a little bit more oil and lemon juice if the consistency is slightly too dry. It should be thick and creamy, like traditional hummus.
- Store in an airtight container in the fridge.