Beetroot Hummus
1 can chickpeas (430), drained and rinsed
1 medium beetroot, cooked
1 clove garlic
zest and juice from 1 medium lemon
2-3 tablespoons tahini
2-3 tablespoons olive oil
¼ teaspoon salt
½ teaspoon ground cumin
1 medium beetroot, cooked
1 clove garlic
zest and juice from 1 medium lemon
2-3 tablespoons tahini
2-3 tablespoons olive oil
¼ teaspoon salt
½ teaspoon ground cumin
- First cook your beetroot. Cut your alto beetroot in half and boil for about 30 mins or until soft. Leave to cool down and peel.
- Place the beetroots (cut into chunks) chickpeas and garlic into a food processor (you can also use a hand blender) and process for 1 minute until ground.
- Add all the remaining ingredients and process until creamy.
- If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
- Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
- Refrigerate or use immediately. Better served at room temperature.
- Beetroot hummus will keep in the fridge, covered well, for 4-5 days.
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