Pink Beet Hummus – Kylie Pax Members

Ingredients

• 1 × 400 g can chickpeas, drained and rinsed
• Juice and zest of 1 medium lemon
• 2 medium cooked beetroots, peeled and cut into chunks
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 cloves garlic, peeled
• 2 tablespoons plain Greek yogurt
• 1 tablespoon tahini
• 1–2 tablespoons extra virgin olive oil (reduce for lower fat)
• Water as needed for blending