Beetroot Hummus Spread

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 24 July 2019

Add a little Middle Eastern flair with this new go-to appetizer

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Beetroot Hummus Spread

Serves 6


400g can chickpeas, drained and washed
1 clove garlic
3 tsp True Protein Beet Powder
1Tbsp tahini
¼ cup lemon juice, fresh
3 Tbsp olive oil
1 Tbsp water
Crackers to serve


  1. In a food processor add the chickpeas, garlic, beet powder, tahini, lemon juice, olive oil and water. Pulse until the mixture is a smooth consistency. Serve with crackers or vegetable sticks

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