Hummus with beetroot
Red beet does not only add colour to your hummus, but also a sweetness. This hummus is delicious with a whole wheat cracker to balance the flavours, or any kind of vegetable you usually dip your hummus in.
Servings: 8 portions
Ingredients
- 800 g chickpeas garbanzo beans (canned, cooked)
- 2 cooked beetroot diced
- 3 tbsp tahini
- 2 tbsp cumin
- 3 tbsp lemon juice
- 3 garlic cloves minced
- 6 tbsp olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
- Drain the chickpeas but save the faba water (see pro tip below).
- Juice the lemon and mince the garlic.
- Cut the beets in to smaller pieces.
- Mix all ingredients in a mixer, to desired consistency.
- Taste and add more spices to your taste.
Notes
When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.
Save the faba water from the chickpeas to make vegan mareunges.
For a more tangy flavour, use pickled beetroot.