This quick beetroot hummus has a refreshing flavor of hummus and beets, and is delicious as a dip, a healthy spread for an appetizer or on sandwiches.
- 1 can chickpeas (430 g/15 oz), drained and rinsed
- 2 medium cooked beetroots (read above post on how to cook them), cut into quarters
- 2 cloves garlic
- zest and juice from 1 medium lemon
- 2-3 tablespoons tahini
- 2-3 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground cumin
Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that\'s ok. 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. I like to serve it at room temperature.
Beetroot hummus will keep in the fridge, covered well, for 4-5 days