Raw Beetroot and Sprouted Chickpea Hummus Dip
A vibrant, nutritious twist on traditional hummus—this raw beetroot and sprouted chickpea dip is packed with flavour, colour, and plant-powered goodness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sydneysprouts.com.au.
Cooking tools:
- Blender
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 cup sprouted chickpeas
- 1 medium beetroot, peeled and cut into small chunks 75g
- ¼ teaspoon garlic powder
- 1/2 teaspoon mixed dried herbs- rosemary, thyme, and oregano
- 1/2 teaspoon ground cumin
- Juice of ½ lemon
- 2 tablespoons tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons water
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