Beetroot Hummus Recipe | Episode 381

20:59

PREP TIME: 10 MINUTES
COOK TIME: 0 MINUTES
TOTAL TIME: 10 MINUTES












Ingredients

  • 300 g pre-cooked beets + 3 tbsp liquid
  • 400 g tinned chickpeas, drained, liquid reserved.
  • 3 tbsp olive oil
  • 1/2 lemon juice
  • 80 g tahini (sesame paste)
  • 1 garlic clove
  • 4 tbsp chickpeas liquid
  • 1 tsp salt
  • pinch (smoked) paprika powder
  • pinch cumin

Instructions

1. Turn on the food processor fitted with the steel blade, add the ingredients to the food processor, process until the hummus is coarsely pureed. Transfer to a bowl.
2. Top with extra olive oil, seeds and sprouts. Serve with sliced crunchy veg, such as carrots, cucumbers, or peppers, and warm flatbreads. 

Taste and adjust any ingredients based on your taste. This recipe is gluten free and vegan.
You can store the beet hummus in a covered bowl in the fridge or in an air-tight container. It should last up to at least a week in your fridge.

 Flatbread Recipe: 'Naan' Flatbread Recipe



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