Beetroot Hummus
Beetroot Hummus, vegan, gluten free, smooth, extra creamy and a bright reddish pink color that is sure to give you super healthy inspiration!
Ingredients
- 2 small Roasted beetroot instructions.
- 410 grams chickpeas (1 regular can) rinsed and drained
- 2 tbsps tahini
- ¼ cup olive oil
- 2 small fresh garlic cloves
- 1 fresh lemon juice
- Pinch of salt and pepper, to taste
- chopped herbs, optional
Instructions
- Once the beetroot has cooled down start by peeling and chopping the beetroot (just makes it easier for the processor) and add it into the food processor.
- Add the garlic, chickpeas, lemon juice, salt & pepper and blend till smooth. Add the olive oil by gradually pouring into the processor as it spins. OPTIONAL: Add the reserved liquid from the chickpeas gradually (just as much as you need) to give it a creamier consistency and it also helps to keep it moist as opposed to using additional oil. Water by the teaspoon is your other option if you want it slightly thinner.
- Keep chilled and serve on toast, crackers or eat with veggies or pasta.Enjoy xoxo
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