Beetroot Relish Hummus DipPRINT RECIPE
Preparation time: 5 minutes
- 1 (400g can) chickpeas, drained
- ½ (about ⅓ cup) jar Barker’s Beetroot Relish
- 2 Tbsp apple cider vinegar or white vinegar
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp sesame seeds
- Place all ingredients in a food processor (or a bowl if using an immersion blender) and process until smooth.
- Transfer into your serving dish and serve.
- Leftover dip can be stored in an air-tight container in the fridge for up to 3 days.