This recipe is great for sharing with friends as a dip or to have in your fridge as a go-to snack during your period.
Brighten up a veggie bowl with this delicious beetroot and follicular seed hummus!
Ingredients
- 200g Cooked beetroot
- 50g Pumpkin Seeds & Flaxseed Follicular blend (Ground)
- 240g Drained chickpeas
- 1 tbsp Almond butter or tahini
- Pinch of Sea Salt
Method
-
Place all ingredients in the food processor and blitz until smooth
-
Add a little water 1 tbsp at a time to help make the mixture a little smoother
-
Once fully smooth and creamy, remove from the food processor and serve or store in a container in the fridge