1 cup boiled chickpeas
1 tbsp Tahini
1-2 tbsp lemon juice
½ cup olive oil
3-4 tbsp oregano seasoning
Salt to taste
Blend boiled chickpeas to make a thick paste. You can add a dash of water if required.
Add Tahini, beetroot, lemon juice, oregano seasoning, and salt. Blend again.
Add 1/4th olive oil and blend again to make a creamy paste. You can adjust the consistency asper your desire.
Transfer the paste into ajar and drizzle remaining olive oil over it.
Your Beetroot Hummus is ready to serve.
You can also use vinegar in place of lemon juice.