Beetroot Hummus

Pink hummus!!!!

The husband to be wanted hummus and I wanted to use up the leftover raw beetroot. This recipe killed two birds with one stone AND it tasted delicious!

Servings: Serves 16 with crackers
Recipe Source: I kinda read a bunch of recipes and made it up.
Weight Watchers Pro Points: 2 pro points per serve (31 for the whole recipe)

Ingredients

• 1 raw beetroot, peeled, cut into chunks
• 2 cloves garlic
• 2 tbs tahini
• 2 x 400g cans chickpeas, drained
• 2 tbs extra virgin olive oil
• 1/4 cup lemon juice (60g)
• 1 tsp sweet paprika*
• 1 tsp ground cumin
  
  *leave out for a nightshade free recipe.

Directions

1. Place all ingredients in a thermomix or food processor. Process until the hummus reaches your desired consistency.

Notes

You may need to scrape down the sides and process several times for a smooth consistency.