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RECIPE-beetroot-hummus

Beetroot Relish Hummus Dip

RECIPE-beetroot-hummus

Ingredients

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

Instructions

1
Place all ingredients in a food processor (or a bowl if using an immersion blender) and process until smooth
2
Transfer into your serving dish and serve
3
Leftover dip can be stored in an air-tight container in the fridge for up to 3 days

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