Not only is this hummus beautifully vibrant in colour but it tastes incredible too! It is a perfect side to those summer salads we all love around this time of year, can be spread in a toasted pitta with falafel or can just be used as a dip!
You will need:
1/2 a tin of chickpeas (drained)
2 tbsp. of tahini
3 cloves of garlic
1/2 a lemon (juice)
1 large beetroot chopped ( cooked or raw)
1/2 a tbsp. of balsamic vinegar
a handul of fresh basil washed (approx. 15g)
3 tbsp. of oil (I used cold pressed rapeseed)
generous pinch of sea salt
Throw it all into your food processor and blitz!
Add a little water to loosen the mix and blend until smooth
Decant in to a tupawear and keep refrigerated -eat within a week