Pink beetroot hummus
Earthy, zingy and pink! Jane McClenaghan's delicious houmous makes a vibrant change from the original recipe.
Ingredients
Serves 4
- 1 tin chickpeas
- 2 cooked beetroot
- 2 garlic cloves
- Juice of 1 lemon
- 2 Tbsp olive or rapeseed oil
- Generous pinch of sea salt
- ½ tsp smoked paprika
Drain and rinse the chickpeas, roughly chop the beetroot and then throw everything into your blender or food processor and blitz.
Simple as that!
Get more of Jane's lovely, healthy recipes from www.vital-nutrition.co.uk!
