Beetroot Hummus
A vibrantly-hued, earthy-sweet condiment.
Servings: 8
Equipment
- a food processor
Ingredients
- 1 15 ounce can chickpeas, drained, rinsed, and the liquid from the can reserved
- 2 cloves of garlic or 2 teaspoons of garlic paste
- Salt -- a generous pinch or to taste
- The juice of one lemon
- 6 tablespoons tahini sauce
- 1 medium-large cooked beet
Instructions
- Put all of the ingredients in bowl of a food processor. Process until smooth -- about 20 seconds. If the hummus if too thick for you liking, thin it out with some of the reserved liquid, or "acquafaba" from the can.
- Scrape the hummus into a bowl, garnish with a drizzle of good olive oil and, if you wish, a sprinkling of pumpkin seeds. Serve with crudité and/or crackers. Delicious!