Beetroot Hummus

In the season of all things festive, this beautiful colour dip will have you tickled pink! Super bright and totally yum, a little prep and then it's into the blender and ready in minutes. Impress your guests with this new take on hummus.

Ingredients

PANTRY ITEMS

250g beetroot

1 tbsp coconut oil or butter

2 tsp cumin

2 tsp himalayan salt

½ cup water

1 lemon, juice and zest

2 cans (3 cups) chick peas

3 cloves garlic

¼ cup tahini

Black and white sesame seeds

NUTRA ORGANICS PRODUCTS

2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)

Method

1. Preheat the oven to 200 degrees.

2. Peel and cut beetroots into 2cm chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins.

3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth.

4. Put into a airtight container and store in the fridge for 3-4 days.