Banana and Berry Beetroot Smoothie
30th October 2018
Orange and Berries
25th January 2019
Ingredients
- 250 grams Cooked Chickpeas
- 60 ml lemon juice
- 60 ml tahini (sesame butter)
- 1 garlic clove
- 2 Tbsp olive oil
- 1 Pinch ground cumin
- 1 PInch Himalayan Crystal Salt
- 45 ml water
- 1 teaspoon Parprika
- 2 Tbsp Sundried tomatoes
Servings: people
Instructions
- In a food processor, combine the Tahini and lemon juice and process for 1 minute, scrape the sides and take to the bottom of the bowl. Repeat this twice until is lovely and smooth.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped Tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 1 minute.
- Once your chickpeas are opened, rinsed and washed, add half to the food processor for one minute and then add the rest for another minute.
- Add the water and adjust to salt if needed
- Take half of the hummus out to a container and add to the rest the sun dried tomatoes and processes for an extra 2 minutes until it is nice and smooth!
