Beetroot hummus dip for Tenderstem®
- 250g Cooked beetroot (not pickled)
- 410g Tinned chickpeas, drained and rinsed
- 2 Garlic cloves
- 1tsp Ground cumin
- 2tbsp Tahini
- 100ml Extra virgin olive oil
- 220g Tenderstem®
Put all the ingredients into a food processor and whizz until smooth.
Add a good pinch of salt and a few grinds of black pepper and quickly whizz again.
Spoon out to a serving dish, sprinkle with a pinch of cumin and serve with raw Tenderstem® for dipping.