Ingredients:

1 cup boiled chickpeas

1 tbsp Tahini

½ beetroot

1-2 tbsp lemon juice

½ cup olive oil

3-4 tbsp oregano seasoning

Salt to taste

Method:

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.

Notes:

You can also use vinegar in place of lemon juice.