A healthy and colourful dip
- 2 medium, boiled or roasted Beetroot
- 1 cup, soaked and boiled Chick Peas (Tinned), Biona
- 1, juice of Lemon
- 1 tbsp Apple Cider Vinegar, Eden Organic
- to taste Pink Himalayan Cystal Salt Fine, Sunfood
- 1 - 2 tbsp Extra Virgin Olive Oil, Oro Del Desierto
- 1 tbsp Tahini
- to taste Pepper
- Blend all ingredients in a food processor.
- Taste the hummus, add more lemon juice for a tart taste and olive oil for creaminess.
- Add himalayan salt and pepper to season.
Original recipe by Chloe Moir Nutrition here.