This is the creamiest hummus you will ever taste and I love it for its versatility!! Keep it in the refrigerator and use as a spread on crackers on sandwiches, as a dip with veg or thin it down and use it as a salad dressing.
1 x 400g can butter beans
30ml tahini
2 cloves garlic, minced
the juice of one lemon (30ml)
30ml olive oil
5ml salt
Add all the ingredients to a liquidiser and blitz together until completely smooth.
Store in the refrigerator.
This hummus takes some effort but keeps well in the fridge and makes a delicious sandwich or dip!
125ml beetroot, cooked and chopped
1 400g tin of chickpeas
60ml tahini
2 cloves of garlic, minced
the juice of one lemon/15ml fresh lemon juice (preserved lemon juice leaves a bitter aftertaste)
5ml salt
15ml olive oil
Add all the ingredients to a liquidiser and blitz until it is smooth and emulsified.
Store in a glass jar in your refrigerator.
My Whisk and I 