This hummus would be great with any of the crispbreads we have available on our website, or would make a great lunch or dinner in a pita bread with some falafels.
- 2 large beetroot
- 1 can chickpeas
- 1 lemon, juice
- 2 cloves garlic
- 2 tbsp tahini
- 1/2 tsp smoked paprika
- 1/4 - 1/2 tsp sriracha
- 1/2 tsp olive oil
- 1/4 tsp salt
- pepper to taste
Cut the beetroot into 1/2 inch pieces.
Steam the beetroot until tender or drizzle with olive oil and roast at 200C until tender.
When the beetroot is cool add all the ingredients to a food processor or blender.
Blend until smooth. You can blend for a shorter amount of time if yoGaiau prefer your hummus chunkier.