Updated: Aug 24
1 cooked Beetroot ( roast in tinfoil in oven for app 1 hour)
2 garlic cloves
1/2 - 1 lemon juiced
½ lemon zested
¼ cup of olive oil
Mint leaves ( optional)
Chop beetrootand place in a blender. Blend into smaller chunks.
Add remaining ingredients except for olive oil and blend.
Drizzle olive oil in as the hummus is blending.
Taste and add more lemon juice or olive oil if required. Add a little water if too thick.
Eat with crackers for a snack or add to salads
Keeps in fridge in an airtight container for up to 1 week