Beetroot hummus | Second Nature Guides

Ingredients

• 1 x 400g tin chickpeas, rinsed and drained
• 2 large cloves garlic, peeled
• 300g cooked beetroot or 3-4 precooked beetroot balls
• 1 tbsp tahini paste
• 2 tsp cumin
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 small handful fresh parsley or mint, roughly chopped to serve