Beetroot Hummus from Cahernane House Hotel


300g cooked chickpeas

250g beetroot puree

1 lemon juice

20g tahini

2g Cumin toasted and ground

1 clove roast garlic

100ml extra virgin olive oil




In a food processor puree the chickpeas and pass them through a drum sieve. 


Mix the chickpea puree and beetroot puree together in the food processor.


While the mix is blending in the processor, add the rest of the ingredients in the order they are listed in the recipe.