Easy Beetroot Hummus

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields6 Servings
Prep Time10 minsTotal Time10 mins
 400 g can of chickpeas
 1 tbsp tahini paste
 1 garlic clove (minced)
 1 tsp sea salt
 34 tbsp extra virgin olive oil
 2 tbsp toasted sesame seed oil
 3 tbsp freshly squeezed lime juice
 ¼ tsp cayenne pepper
 4 tsp beetroot powder
 extra olive oil for drizzling
1

Rinse the chickpeas in cold water and reserve half of the liquid and put aside.

2

Tip the chickpeas into the food processor (or a bowl if using a hand blender). Add the tahini paste, minced garlic, salt, lime juice, beetroot powder and olive oil.

3

Blend until smooth. You can add a dash of the aquafaba if you feel the hummus is too thick.

4

Tip the hummus into a serving dish, drizzle with a little olive oil sprinkle with fresh herbs and enjoy.

Ingredients

 400 g can of chickpeas
 1 tbsp tahini paste
 1 garlic clove (minced)
 1 tsp sea salt
 34 tbsp extra virgin olive oil
 2 tbsp toasted sesame seed oil
 3 tbsp freshly squeezed lime juice
 ¼ tsp cayenne pepper
 4 tsp beetroot powder
 extra olive oil for drizzling

Directions

1

Rinse the chickpeas in cold water and reserve half of the liquid and put aside.

2

Tip the chickpeas into the food processor (or a bowl if using a hand blender). Add the tahini paste, minced garlic, salt, lime juice, beetroot powder and olive oil.

3

Blend until smooth. You can add a dash of the aquafaba if you feel the hummus is too thick.

4

Tip the hummus into a serving dish, drizzle with a little olive oil sprinkle with fresh herbs and enjoy.

Easy Beetroot Hummus

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