A delicious way to add color to the table!
BEETROOT HUMMUS
Makes 1 1/2 cups (360g)
INGREDIENTS
2 beets, roasted in the oven until tender
1 15-ounce can chickpeas, drained and rinsed - reserve 1/2 cup (120 mL) liquid
1/2 cup (130 g) tahini
1/4 cup (60 ml) olive oil
2 lemons, juice and zest
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) sea salt
1/2 tsp (2.5 ml) pepper
1/4 tsp (1.25 ml) chili pepper
TRIMMINGS
lemon zest
black sesame seeds
PREPARATION
Prepare the beets and cut into bite-sized pieces. Add to a food processor or blender and pulse until pureed.
Add chickpeas, tahini, olive oil, lemon juice, lemon zest (reserving some for garnish), cumin, sea salt, pepper and chili powder.
Blend on high speed until thick and creamy. Scrape down the sides and continue blending.
If the hummus is too thick, add a little chickpea liquid and blend until creamy.
Add additional liquid if necessary.
Place the beet hummus in a bowl.
Garnish with lemon zest and black sesame seeds.
Serve with fresh vegetables, pita bread or crackers.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE. To see all the recipes, visit the STYLES AND FLAVORS website
