I love the colour of this hummus! I baked my favorite gluten free bread the other day and that inspired me to make vegan beet hummus again.
It is easy to make, sweet and earthy and of course beautiful to look at. This recipe is a real powerhouse too when it comes to nutrition.
It is full of fibre, potassium, protein, healthy fats and it helps to flush out toxins from our cells. I will definitely put this Beet Hummus in the superfood snack category!
Dairy free, Gluten free, Soy free, Vegan
2 medium beetroots, boiled and peeled
400g chickpeas, cooked
1/4 cup water
1 lemon, juiced
2 Tbsp raw Tahini
1 Tbsp extra virgin olive oil
1 clove garlic, minced
Dash of salt
Optional: Fresh basil, sesame seeds, pumpkin seeds or chopped almonds
Place the beets, chickpeas, lemon juice, tahini and garlic in a food processor/ blender. Add the olive oil bit by bit whilst the food processor is still running.
Scrape down the sides as needed and blend again. If the hummus is too thick, add some water one tablespoon at a time, until the desired consistency is reached.
Taste and season to taste. To serve, sprinkle with desired toppings.