Beetroot, Cumin & Fresh Thyme Hummus Carly Flynn / Friday, January 29, 2016 / Categories: Kitchen Ingredients: 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 Method: 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. Previous Article Double Choc Raw Mousse Tartlets Next Article Ultimate Alkaline Smoothie Print 224 Rate this article: No rating Tags: Carlyn FlynnBeetrootRecipeHummusCuminThymeSuperfoods Please login or register to post comments.