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Beetroot Hummus

beetroot dip

Serves: 6

Preparation Time: 5 min

Cooking Time: 15min

Ingredients:
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

Method:

  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.
For more Sanitarium recipes please go to:  www.sanitarium.com.au/recipes.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact