BEETROOT HUMMUS BREAKFAST BOWL

Ingredients

Makes about 4 servings

1 can (400g) of chickpeas, drained and rinsed


2 cooked beets, halved

2 garlic cloves

4 tbsp of light tahini (70g)


Zest of a medium lemon

3 tbsp of lemon juice

1 tsp of ground cumin

1/2 tsp of hot chili powder

2 pinches of salt

1 tbsp and 1 tsp of cold water



Toppings:

Extra virgin olive oil


Soft boiled eggs

Sautéed spinach


Sautéed broccolini


Small cucumbers

Kalamata olives

Mixed seeds

Fresh herbs

Sprouts

Sumac

Instructions

1) Place chickpeas and garlic into a food processor and pulse to form a paste.

2) Add beets, tahini, lemon zest, lemon juice, cumin, hot chili powder and salt. Start blending while adding the water. Blend until smooth.

3) Place a big dollop of hummus in a wide bowl, drizzle with extra virgin olive oil and cover with toppings.