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!
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!
