BEETROOT HUMMUS DIP
(serves 3-4)
Ingredients
- 1 small roasted beetroot
- 1 15-oz. can cooked chickpeas (save half a cup of chickpea water before draining)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tbsp tahini
- 3 tbsps extra virgin olive oil
- 15 mls Comvita Olive Leaf Extract
- 2 tbsps chickpea water (or more if needed)
Method:
- Blend all together in a food processor or with a stick blender.
- Sprinkle with your favourite seeds and serve with a slice of lime with your favourite sliced veggies and/or crackers.