- 270 g cooked or canned chickpeas.
- 1 tbsp Centralsun beetroot powder
- 1 tbsp lemon juice
- 2 tbsp tahini
- 1 clove of garlic
- salt to taste
- 50 ml water, for a more liquid consistency
Rinse the chickpeas and process with the other ingredients in a food processor to the right texture. You can leave the hummus slightly grainy or process it to a fully creamy consistency.