Beet Hummus

Ingredients

• 300 g chickpeas (drained weight; can)
• 7 cooked beetroot roots (vacuum packed)
• 30 g sunflower seeds
• 4 sprigs Rosemary
• 3 sprigs thyme
• 1 Garlic clove
• 45 g tahini (3 tbsp)
• 2 tbsp lemon juice
• a pinch pepper
• a pinch salt

Instructions

1. 1.

   Drain the chickpeas in a sieve, rinse under cold water and let them dry. Cut the beetroot into large pieces. Toast the sunflower seeds in a dry pan until fragrant, remove and cool. Wash the rosemary, shake off excess moisture, and chop the needles. Wash the thyme, shake off moisture, and pluck the leaves. Peel the garlic.

2. 2.

   Add all ingredients to a blender and blend into a creamy beet hummus.