Beetroot Hummus with leeks

12 servings Prep: 10 mins
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By Independent Contributor December 23 2020
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Ingredients (10)

450 g beetroot — cooked
100 g ricotta cheese
1/2 cup tinned chickpeas
1 tsp sesame oil
1 tsp lemon juice
1 pinch ground cumin
1 tbsp olive oil
salt and black pepper — to taste
baby leeks
1 tbsp butter
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Combine all the ingredients in a food processor and process until you get the desired texture.
Trim 1 cm rounds of the baby leeks and fry quickly in butter about 2 minutes and set aside.
To assemble: choose your favourite savoury biscuit, spread some beetroot hummus and top with leek rounds, garnish and enjoy.
Reprinted with permission from Apriena Jugoo Pummer, for more delicious recipes follow along on Instagram.

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