Beetroot hummus with mint

Ingredients:

• 450g canned chickpeas, drained and rinsed under water
• 1 cup chopped cooked beets
• 1/2 cup mint leaves
• 3 tbsp. l. tahini paste (sesame paste)
• 2 tbsp. l. olive oil
• 1 clove of garlic
• Juice of 1 lemon
• Vegetable strips and chips for serving

Preparation:

1. In a food processor, combine the chickpeas, beetroot, mint, tahini, olive oil, garlic, lemon juice, and 1/4 cup water. Blend until smooth and season with salt and pepper. Serve the beetroot and vegetable hummus with chips.
   Exit: 2.5 tbsp.
   
   Recipe pumpkin hummus.