Beetroot Hummus 200g tin chickpeas, drained 25g tin beetroot slices 2 tbsp+ lemon juice 1 clove garlic 100ml tahini paste 1 t sweet paprika dash olive oil
Combine chickpeas, beetroot, lemon juice, garlic, tahini in a processor. Process to a creamy puree. Add oil little by little until it reaches desired consistency. Season to taste. Serve sprinkled with paprika.