Hummus is such a diverse dip, plus so simple and quick to make your own! It’s one of my got-to recipes for entertaining – you can whip this up just before friends come to visit or in advance beforehand. Served with crackers and veggies, it’s always a hit. 

I also enjoy making up a batch as part of my healthy Sunday meal prep, to enjoy as a part of a nourishing snack or on salad bowls throughout the week. I really love the flavour, colour and dose of antioxidants that the liver-loving beetroot adds.

Makes: 2 ½ cups 

Ingredients

• 1 400g tin chickpeas, rinsed & drained
• 2 large (200g) pre-cooked beetroots
• 2 tbsp hulled tahini
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 tsp sea salt 

To serve:

• 2 tbsp dukkah, optional 

Method

Combine all of the ingredients in a high powered food processor or blender. Blend until smooth. 

Serve topped with a sprinkle of dukkah, if using. 

Keep stored in an airtight container or jar in the fridge for up to 4 days.