Beetroot And Chickpea Hummus
This beetroot and chickpea hummus is bright pink, creamy, flavorful and nutritious. It’s vegan and gluten-free and it’s perfect as appetizer or snack with pita bread or veggies. It’s a dip for every occasion and an easy portable snack. So, add it today to your Meal Plan or Batch Cooking.
Author: Claudia Canu
Prep Time: 10 min
Cook Time: 0 min
Total Time: 10 min
Yield: 1 small bowl 1x
Method: Food processor
Cuisine: Middle East
Diet: Gluten Free
1x 2x 3x Ingredients
2 cups (250 grams) of cooked chickpeas
1 small-size beetroot (about 100 grams)
2 tablespoons of tahini
½ teaspoon cumin
1 clove of garlic
½ glass of water – you probably won’t need it all
½ teaspoon of salt
Add all of the ingredients, except water, into a food processor.
Add a little of the water and start to blend it all together.
Scrape down the sides when needed.
Add more water, if needed, until the hummus achieves a creamy consistency.
Pour it into a bowl and decorate with white and black sesame seeds.
Serve with vegetable crudités.
HOW TO STORE IT
Store your beetroot and chickpea hummus in an airtight container for up to 7 days in the refrigerator.
Keywords: hummus, beetroot, dip, healthy, chickpeas, middle east