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Beetroot Hummus

TOTAL TIME: 5 MINUTES

SERVES: 10

  • 200 g beetroot, chopped

  • 400 g tin chickpeas, drained

  • ⅔ cup tahini

  • ⅓ cup lemon juice

  • Zest of 2 lemons

  • 2 cloves garlic

  • ⅓ cup olive oil

  • 1 tsp salt

INGREDIENTS

  1. Add beetroot, chickpeas, tahini, lemons juice and zest, and garlic to a food processor. With the motor running slowly add olive oil, blending until smooth.

  2. Taste and season if needed.

  3. Serve with crackers or bread.

DIRECTIONS

This recipe is featured in The BARN Magazine 2023. Download your copy here.

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