Beetroot Hummus
Serves 410 mins prep80 mins cook
This beetroot hummus is creamy, silky, and vibrant pink, making it the perfect dip for any occasion. It combines chickpeas, fresh beetroots, garlic, tahini, and lemon for a delicious flavor. Enjoy dipping, dunking, and devouring this divine dip!
0 servings
What you need
Instructions
1: Boil the beets in salted water until fork tender (30-40 mins). 2: Drain the chickpeas, reserving the aquafaba, then boil with the garlic cloves until soft (30-40 mins). 3: Peel the beets and chop them into chunks. 4: Blitz the cooked chickpeas in a food processor until a coarse paste forms, then add 100ml of the chickpea water, the garlic, and the beets. 5: Add the tahini, then blend before adding a couple of ice cubes for extra creaminess. 6: Add the juice of 1/2 a lemon (more if you want), cumin, and salt. Adjust seasoning and consistency to your taste!View original recipe