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Beetroot Hummus

  • 4 Serves
  • 10 minutes
  • 40 minutes

Colourful and healthy, and great for the kids to dip their veggies in for a snack!


2 small beetroot
1 cup canned chickpeas, rinsed and drained
2 cloves garlic, minced
2 tbsp hulled tahini
juice from half a lemon
1/4 cup Extra Virgin Olive oil
Salt and pepper to taste


  1. Cook beetroot in a pot of boiling water until soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.
  2. To the food processor, add chickpeas, garlic, tahini, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.
  3. Taste and if needed add more salt, pepper or lemon juice.
  4. Serve with crackers or sliced vegetables. Will keep refrigerated in an air-tight container for about 4 days.


*Community Co products proudly at home at IGA.

Nutrition per serve:
Energy 1520kJ/ 361Cal
Fat total 19.8g
Saturated fat 2.7g
Protein 12g
Carbohydrate 38.1g
Fibre 10.6g
Sodium 98mg

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