Quick Beetroot Hummus
Quick beetroot hummus made with apple cider vinegar (ACV), chickpeas and tahini. A vibrant, probiotic dip that’s healthy and delicious.
Servings
4 people
Prep time
15 minutes
Ingedients
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2 tbsp Willy’s Apple Cider Vinegar
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2 tbsp olive oil (plus extra for drizzling)
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2 medium cooked beetroots, peeled and chopped
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1 can (400g) chickpeas, drained and rinsed
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2 tbsp tahini
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2 cloves garlic, peeled
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Juice of 1 lemon
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½ tsp sea salt (adjust to taste)
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½ tsp ground cumin
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Fresh parsley, to garnish
Method
Place the beetroots, chickpeas, tahini, garlic, Willy’s ACV, lemon juice, olive oil, salt and cumin into a food processor.
Blend until smooth, adding a splash of water if the mixture is too thick.
Taste and adjust seasoning as needed.
Spoon into a serving bowl, drizzle with olive oil and garnish with fresh parsley.
Serve with flatbreads, crackers or vegetable sticks.
