Easy Vegan Beetroot Hummus Recipe:
Time to Make: 5 minutes
Yields: 6 servings
Storage: Keep in the Fridge
Ingredients:
- 240g chickpeas (can – drained)
- 1 cooked beetroot (use a little of the juice to help blend)
- 10ml lemon juice
- 5ml avocado oil (or olive oil)
- Black pepper and salt to season as desired
Method:
- Blend all the ingredients in a blender until a smooth paste forms
- If it’s a little sloppy still just add a little more oil
- Enjoy!
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