Beetroot Hummus
On Wedneday we eat pink! But no seriously, you have to try this dip the next time you are craving hummus. It's your typical hummus but with a bit of beet and whoe lotta pink!
Equipment
- 1 Food Processor or blender
Ingredients
- 400 grams chickpeas drained and rinsed (approx. 1 can)
- 2 medium roasted beets cut into quarters
- 30 ml lemon juice (approx. juice of one lemon)
- 120 grams tahini
- 8 grams garlic (approx 2 cloves)
- ½ teaspoon cumin
- 45 ml cold water
- 15 tablespoonsml olive oil
- ¼ teaspoon salt
Instructions
- Puree the beets and the chickpeas in a food processor and set aside.
- Add tahini, cold water, olive oil, salt, garlic and lemon juice to- stand mixer or food processor until it gets light and fluffy in texture (if it starts to curdle, continue to beat until smooth).
- When smooth, add the beat/chickpea mixture back until smooth.
- Serve with crackers or veggies!
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!