1 medium beetroot
400g cooked chickpeas
2 cloves of garlic, minced
2 tsp. ground cumin
2 tbsp. RAW Organic Greek Olive Oil
3 tbsp. RAW Organic Whole Tahini
2 tbsp. RAW Organic Acacia Flower Honey
2 lemons, juiced
Salt and pepper to taste
Wash and grate the beetroot using a fine blade grater and place into a food processor.
Add the chickpeas, garlic, olive oil, tahini, honey, lemon juice and salt and pepper and blend until a smooth consistency is achieved.
It may be necessary to add a little bit more oil and lemon juice if the consistency is slightly too dry. It should be thick and creamy, like traditional hummus.
Store in an airtight container in the fridge.