This recipe is easy to make as a beetroot hummus or red pepper hummus
You will need:
1 cup dried chickpeas – (soak overnight in water if possible)
1 Tub Dr Broth Roast Chicken Bone Broth
Tbls Tahini paste
Juice of a lemon
½ cup of extra virgin olive oil
Pinch of chilli powder
Drain the chickpeas, put in to a saucepan and cover with water and simmer on the stove until soft.
Drain the water and our in the Dr Broth bone broth and simmer until the liquid has evaporated by half.
Transfer the chickpeas and the liquid to a food processor and blend.
Add the tahini paste, chilli and lemon juice and blend until smooth.
Drizzle the olive oil until combined.
You should now have a rich, delicious and creamy hummus
• Before blending you can add roast chopped beetroot or roasted and skinned red peppers for different twist on this classic.
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