Pink Hummus

1 x 400 g can organic chickpeas
1 tbsp fresh lemon juice
1 tbsp organic tahini
½ cup cooked beetroot
3–4 tbsp filtered water
1 tbsp organic olive oil
2 tbsp fresh coriander, parsley and basil
1 small clove garlic (optional)
½ tsp sea salt
Freshly ground pepper to taste

Place all ingredients in a food processor and blend until smooth. If you prefer chunkier hummus like me, blend for less time.
This is delicious on organic rice cakes spread with avocado and topped with a little extra chopped coriander or spread onto a butter leaf lettuce leaf, topped with grated carrot and chopped cucumber, and rolled up like a rice roll…it’s true!!