A vibrant pink hummus made with beetroot and UNS Beetroot Microgreens, perfect as a dip or spread.
Ingredients
- 1 can chickpeas, drained
- 1 small cooked beetroot, peeled and diced
- 1/4 cup UNS Kale Microgreens
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic
- Salt and pepper to taste
Method
- Blend all ingredients until smooth and creamy.
- Garnish with olive oil, UNS Beetroot Microgreens, and sesame seeds.
- Serve with pita bread or veggies.
