SATURDAY COOKING: BEETROOT HUMMUS

This is from a French magazine, Saveurs. A bit different from the normal hummus with great colour!

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400g  tin chickpeas, drained and rinsed
1 lemon, zest and juice
250g cooked beetroot (freshly cooked or tin)
60g tahini
1 garlic clove, crushed
1 tablespoon sesame oil
fresh mint and dill
salt and pepper

Method:

    1. Blend chickpeas, beetroot , garlic and lemon juice until smooth.
    2. Add sesame oil, tahini and lemon zest. Season with salt and pepper.
    3. Keep refrigerated until serving time, then add finely chopped mint and dill.
    4. Eat!

I have been eating this on bread and as a side with salads.

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