Beetroot Hummus

beetroot dip

Serves: 6

Preparation Time: 5 min

Cooking Time: 15min

2 beetroot, trimmed, washed and halved
1 ½ cup canned chickpeas, drained and rinsed
3 tablespoons tahini paste
2 cloves garlic
3 tablespoons lemon juice
2 tablespoons vegetable stock (low salt)
3 drops tobasco sauce


  1. Microwave beetroot on HIGH for 10-15 minutes or until tender. Slip the beets out of their skin and roughly chop.
  2. Place the beetroot and all other ingredients in a food processor and process until smooth.
  3. Serve as a dip with toasted Turkish bread and fresh vegetables.

© Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.
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