Beetroot Hummus

Jamie Humby | @jamiehumby_foodstylist by Jamie Humby | @jamiehumby_foodstylist 1 February 2018

Take your hummus to the next level with a hint of True's brilliant Beetroot Powder

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Beetroot Hummus

Makes 1 large bowl


2 cans chickpeas in brine, drained and rinsed

2 scoops True Protein Beet Powder

1 tbsp hulled tahini paste

2 cloves garlic, peeled and roughly chopped

1 tbsp sherry vinegar (any vinegar will do but sherry vinegar has an amazing flavour)

1/2 lemon, juiced

1 tsp cumin powder

2 tbsp extra virgin olive oil

Salt & pepper to taste

1 tsp extra virgin olive oil and fresh chopped chives to garnish



1. In a food processor, add all of your ingredients and pulse until combined.

2. Stop mixer, scrape down the sides with a spatula, replace lid, then blend on high for 3-4 mins until smooth and creamy.

3. Add in more water as needed to reach desired creamy consistency.

4. Garnish with olive oil and chives.

5. Serve with fresh vegetables, gluten-free crackers, falafels, whatever you like!

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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