In the Kitchen with Carly Flynn

Beetroot, Cumin & Fresh Thyme Hummus

Beetroot, Cumin & Fresh Thyme Hummus

Carly Flynn
/ Categories: Kitchen


1 can  of chickpeas - drained and rinsed

1 small clove garlic - finely chopped

Juice of 1 lemon

3 tablespoons tahini

1 tablespoon (or to taste)  Beetroot Powder

5 tablespoons good quality olive oil

2 tablespoons water

1 teaspoon ground cumin

1 teaspoon fresh thyme leaves

Sea  salt and cracked black pepper to season



Place all ingredients into a blender and blitz until smooth. If the consistency is too thick add a little water, one tablespoon at a time. Taste and season generously.

Can be served immediately with raw vegetables. Leftovers will last up to 4 days in an airtight container in the fridge.

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