- 1 medium-large beetroot mine was 200g peeled
- 1x 400g tin of chickpeas organic BPA free lining
- 2 tablespoons hulled tahini
- ⅓ cup oil I used a blend of lime-infused avocado oil with extra virgin olive oil
- 1-2 cloves raw garlic
- Zest of one lemon
- ¼ cup lemon juice lime also works
- 2 teaspoons sumac
- ½ teaspoon coarse sea salt
- Pepper to taste
- OPTIONAL:
- 1-2 teaspoons pomegranate molasses if you used lime – then do this!
- TO SERVE:
- Fresh mint leaves
- Toasted pine nuts and sesame seeds
- Kale chips / vegetable chips
- For an extra zing, add a drizzle of pomegranate molasses if using lime juice. Serve this hummus alongside kale chips or vegetable chips for a crunchy contrast. Store leftovers in the fridge for up to 3 days in an airtight container.
