Beet Hummus
Recipe for Red Beet Hummus
This delicious bright pink hummus is super easy to make and can be taken out of the fridge at various times of the day: on your sandwich at lunch, with a tabbouleh salad or quinoa salad, with a couscous dish, as a spread on a toast at drinks, or as a dip with a healthy raw vegetable snack for your children. When well covered in the fridge, this hummus will keep for at least 5 days.
For 500 grams
Ingredients: 1 can of chickpeas (400 grams) 1 clove of garlic 50 grams of cooked beetroot 1 lemon One and a half teaspoons of cumin powder 1 teaspoon of salt 1 tablespoon of extra virgin olive oil 75 grams of tahini (sesame seed paste) Freshly ground black pepper Blender or food processor
Preparation: Place the chickpeas with 75 ml of the chickpea liquid in a blender or food processor. Set aside the rest of the liquid from the can for now. Peel the garlic clove and slice it into small pieces and add it. Cut the beetroot into cubes and add it, along with the juice of the lemon. Add the cumin powder, salt, olive oil, and tahini and blend everything until smooth. Season with black pepper and add a bit more chickpea liquid if you want to make the hummus a little creamier.
Enjoy!
By: Marleen
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