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BEETROOT HUMMUS

You can use canned chickpeas or canned. The difference between the 2 for me is how long I boil them. The canned chickpeas I boil for at least 30 minutes. The fresh chickpeas I soak over night and then boil them for and hour or two to make sure the Hummus is nice and soft and not grainy.

 

INGREDIENTS:

METHOD:

 

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