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Beetroot Hummus Dip

Preparation Time: 10 minutes, Cooking time: 20 minutes Serves: 6


  1. 2 beetroot, trimmed, washed and halved

  2. 1 ½ cups organic canned chickpeas, drained and rinsed really well

  3. 3 Tablespoons Tahini

  4. 2 cloves garlic, peeled

  5. 3 Tablespoons freshly squeezed lemon juice

  6. 2 Tablespoons vegetable stock (organic veg. Bouillon, the best brand is Rapunzel/Health Shop)


  1. Cook beetroots until tender. Slip the beets out of their skin and roughly chop.

  2. Place beetroot and all the other ingredients into a food processor and process until smooth.

  3. Serve as a dip with toasted pita or crackers and fresh vegetables.

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