It’s still almost a month until spring officially starts, but the cheerful, bright pink colour of this super easy hummus will make you feel like spring has already arrived! For a delicious light lunch, spread on a slice of fresh sourdough and top with a salad of greens or sprouts or spread on crackers or oatcakes for a quick snack.
- 2 boiled or lightly pickled baby beetroot balls or 1/2 medium beetroot
- 1 x 400g can chickpeas
- 1 heaped tbsp tahini
- Juice and zest of one lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Splash of water to loosen, if necessary
Add all the above ingredients to a blender and blend until smooth. If the mixture is too thick, feel free to add a splash of water to loosen. Simple as that! Enjoy!