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Summery Beetroot & Basil Hummus

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


Super simple...

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

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