BEETROOT HUMMUS DIP

(serves 3-4)

Ingredients 

• 1 small roasted beetroot
• 1 15-oz. can cooked chickpeas (save half a cup of chickpea water before draining)
• 1 large lemon (zested)
• 1/2 large lemon (juiced)
• 1 pinch salt and black pepper
• 2 large cloves garlic (minced)
• 2 heaping Tbsp tahini
• 3 tbsps extra virgin olive oil
• 15 mls Comvita Olive Leaf Extract
• 2 tbsps chickpea water (or more if needed)

Method:

1. Blend all together in a food processor or with a stick blender.
2. Sprinkle with your favourite seeds and serve with a slice of lime with your favourite sliced veggies and/or crackers.