Beetroot Hummus Dip


  • 1/4 cup lemon juice
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • 2 tbsp extra virgin olive oil
  • 1 can chickpeas
  • 1/2 tsp ground cumin
  • 450g canned beetroot
  • 1/2 tsp salt


  • Prep Ingredients: Drain the beetroot. Drain the chickpeas while reserving the liquid and set aside.*
  • Add all ingredients into a food processor, or thermomix.
  • Add additional acquafavor (chickpea liquid) to meet the desired consistency (optional)
  • Blend until mixtures comes together and forms a creamy consistency . Place into a medium size bowl and serve.

*When draining the chickpeas, keep the remaining liquid and set aside (used in optional step).