Beetroot Hummus Recipe

Ingredients:

• 1 can (15 ounces) chickpeas
• 1 medium beetroot, peeled and cooked
• 1/4 cup tahini
• 1 clove garlic, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Water, as needed

Instructions:

1. Start by draining and rinsing the chickpeas.
2. Peel and cook the beetroot until soft. Once cool, cut it into pieces.
3. In a food processor, add chickpeas, beetroot, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper. Pulse for about a minute, scrape down the sides of the bowl, and pulse again for another minute or so until everything is smooth and creamy.
4. If the hummus is too thick, add a little bit of water until you reach your desired consistency. Pulse again to combine.
5. Taste the hummus and adjust seasoning as needed.
6. Transfer the hummus to a serving dish and drizzle with some extra olive oil and sprinkle with some sesame seeds.
7. Store beetroot hummus in an airtight container in the refrigerator.

Serving Suggestions:

Beetroot hummus can be served with some vegetables like carrots, celery, or cucumber. You can also serve it as a spread on a sandwich or a wrap. And, it makes a great dip for pita bread or tortilla chips.

Verdict:

Beetroot hummus is a great variation from the traditional hummus. The addition of beetroot gives the hummus a subtle sweetness and a beautiful pink color. It’s a healthy and delicious snack that’s perfect for parties or as a light meal any time of the day.