Description
If you love a good hummus recipe, you have to try the pink version: beet hummus. Made with simple ingredients, this dip is irresistible.
Ingredients
Scale
- 14 oz (400 gr) cooked chickpeas
- 1 beetroot (cooked)
- 2 1/2 tbsp tahini
- a few ice cubes
- 3 tablespoons water
- 1 lemon, juice
- 1 garlic clove, minced
- salt and pepper to taste
toppings:
nuts, such as pine nuts or almonds
fresh herbs
olive oil
Instructions
- You can use cooked beets in a vacuum pack to save time or cook fresh beets in water in a medium pot over high heat. The beets are soft enough and ready when you can stick a fork into the beets. Drain the beets and set aside to cool.
- In a food processor or blender, pulse beets. Add in chickpeas, tahini, water, garlic, lemon juice, ice cubes, and salt.
- Pulse mixture until desired consistency. Add a bit more water if too dry/thick.
- Serve in a bowl or plate and top with olive oil, nuts and fresh herbs.
Notes
Keep in an airtight container in the fridge for up to 4 days.