- 400g chickpeas, soaked
- 2 tbsp fresh lemon juice
- 3 cloves garlic, crushed
- 1 lemon, juiced
- tbsp olive oil
- 1 large beetroot, peeled and boiled
- ¼ tsp paprika
- Cracked pepper and sea salt to taste
- Place all ingredients in a blender or food processor and blend until smooth.
- Add a dash of water if the mixture is too thick to blend.
- Serve with fresh vegetable sticks or pieces (cucumber, carrot, capsicum, celery).
- Store excess hummus in an airtight jar or container in the fridge.