Vegan Hummus

30 May 2016

Basic Ingredients:

2 cans Chickpeas
3 tsp Primrose's Kitchen Organic Raw 5 Seed Butter
2 Garlic cloves
3 tsp Lemon juice
2 tsp Olive oil
1 tsp Salt
2 Beetroots
2 Carrots
2 handfuls Spinach

Preparation:

Clean and peel the carrots and beetroots. Cut them into small pieces and roast them with a little bit olive oil in the oven for about 30 min at 200 °C. Let them cool.

Vegan Hummus

Rinse the chickpeas in cold water and save the liquid from the can. Add the chickpeas with the garlic, butter, lemon juice and salt into the food processor. Turn it on and slowly pour in the oil while it runs. If it is too thick, add a little bit of the reserved liquid. Mix it until it is well combined and smooth.

Divide the Hummus into 3 parts and add to each part the carrot, beetroot or spinach. Mix it again in the food processor until it is smooth and well combined.

Enjoy!