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Beet Hummus
5
from
6
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
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
Instructions
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.
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