Beet Hummus
Ingredients
- 15 oz cooked chickpeas liquid reserved, low sodium (equates to one can, but fresh also taste great of course)
- 8 oz roasted beet homemade or store bought, remove juice, pat dry.
- 1 garlic clove minced
- 3-4 tablespoons fresh lemon juice use more according to your liking
- 4 tablespoons tahini sesame seed paste, gluten-free
- 1 tablespoon cumin
- ¼ cup extra virgin olive oil
- ¼ - ½ teaspoon salt add more according to your liking
- black pepper to taste
- paprika powder to serve
- fresh parsley to serve
- drizzle of olive oil to serve
Method
- In a food processor or high speed blender, add minced garlic, lemon juice, tahini, cumin and olive oil. Blend for about 10-15 seconds.
- Add beets, chickpeas, salt, black pepper, 2-3 tablespoons liquid reserved. Blend until smooth puree.
- Taste and season with extra salt or lemon juice if needed according to your liking.