Beetroot Hummus from Cahernane House Hotel
300g cooked chickpeas
250g beetroot puree
1 lemon juice
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.