Beetroot Hummus – Stoned & Waisted
So this is a recipe I have torn out of the newspaper years ago, I make it all the time. It's a beautiful colour, easy to make and keeps in the fridge for a couple of weeks. Great to add to your lunch...
Ingredients
- Chickpeas 2 x 400g tins
- Beetroot 500g
- Garlic 4 Cloves
- Water 200 ml
- Olive Oil 5 Tbsp
- 1 Shallot To Finish:
- Tahini 1 Tbsp
- Olive Oil 200 ml
- Lemon Juice 100 ml
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