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 Category: Dip Method: Food processor Cuisine: Middle East Diet: Gluten Free Scale 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 ½ lemon 1 clove of garlic ½ glass of water – you probably won’t need it all ½ teaspoon of salt Instructions 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. Notes
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