THE PINKEST BEETROOT HUMMUS

Updated at: Thu, 17 Aug 2023 06:00:10 GMT

Step 1

1. Boil the beets until fork tender (30/40mins).

Step 2

2. Bring the chickpeas + aquafaba up to boil with a splash of water + the bicarb until soft (30/40mins)

Step 3

3. Peel the beets & chop up into chunks.

Step 4

4. Blitz the cooked chickpeas up in a food processor until a course paste forms, then add 100ml of the chickpea water, the garlic & the beets.

Step 5

5. Add the tahini, then blend before adding a couple of ice cubes for extra creaminess.

Step 6

6. Add the juice of 1/2 a lemon (more if you want), cumin & salt. Adjust seasoning & consistency to your taste!

Step 7

To serve, lather into a bowl, top with a drizzle of olive oil & serve with your dipper of choice!

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Makes leftovers