Best Beetroot Hummus

Vibrant, smooth , creamy, slightly sweet hummus. * I added bit of cumin. And boiled the chickpeas for 20 mins with 1/2 tsp bicarbonate of soda first, to soften.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel & cook 2-3 small, whole beats (30-40 mins) and allow to cool. Add 2-3 small, peeled, and cooked beets to the bowl of a food processor and pulse several times until finely chopped.

Step 2

Add ¼ cup tahini, 1 (15-oz) can (or 1½ cups cooked chickpeas), 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice (you can add more to taste), 1 teaspoon of salt, and 2-4 tablespoons of extra virgin olive oil.

Step 3

Process for 1 to 2 minutes, stopping to scrape down the sides and bottom of the bowl as needed, until smooth and creamy.

Step 4

If needed, add additional olive oil or a small splash of water to reach your desired consistency. Taste and adjust seasoning with more lemon juice, salt, or tahini if desired.

Step 5

Transfer to a serving bowl, drizzle with olive oil and add toppings if using.