Be the star of your next dinner party when you show up with this delicious and flavourful hummus trio! Blend our nutritious and vitamin-filled Beetroot Wedges and Avocado Halves with spices and and chickpeas to create healthy, colourful hummus varieties perfect for dipping and scooping. Goes great with pitta bread, veggie sticks, crisps, or whatever you please!
4 or 5 Roasted Beetroot Wedges
2 Ripened Avocado Halves
Tin of chickpeas, drained
2 cloves of garlic
2-3 tbs light tahini
Juice of 1 lemon
1 tsp paprika
Salt and pepper to taste
Splash of water (for consistency)
method (tick as you go)
Preheat the oven to 200˚C.
Place the Roasted Beetroot Wedges on a baking tray and cook as per instructions on the pack.
Defrost the two Ripened Avocado Halves.
Place all other ingredients in a blender and blitz until smooth, add in a small bit of water at a time for a less dense consistency.
Divide the mixture into three.
Portion 1, leave as is, as this will be the original hummus.
Portion 2, add in a few beetroot wedges and blend again until smooth.
Portion 3, add in the avocado halves and blend until all of the avocado is incorporated.
Serve with tortilla chips, on a salad or in a sandwich!
Prep time does not include defrosting time of the avocados.
Tip: Leave the avocado in the fridge to defrost overnight to save on time!