NEVER ENOUGH GARLIC

PLANT-BASED RECIPES

BEETROOT HUMMUS

Hummus: the nectar of the gods... or more like the dip of the vegans. Yet another wonderful thing gifted to us by the humble chickpea. 


This take on hummus adds some beetroot to give it that beety flavour and amazing colour. So blend away and go nuts eating it with a spoon (wait, is that only us?) or dipping your favourites foods. Might we suggest our awesome potato spinach fritters


Ingredients:


  • 2 cans of chickpeas (400 g/28.2 oz)

  • 1 medium-sized beetroot, raw
  • 2 tbsp. tahini
  • 2 tbsp. hempseed oil
  • 1 clove of garlic, crushed
  • 2 tbsp. cumin
  • 2 tbsp. lemon juice
  • 1 tbsp. garam masala (optional)
  • 1 tsp. ground pepper
  • 1 tsp. salt


Instructions:


Blend everything! And you're done. Enjoy!


Creamy vegan beetroot hummus

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