EASY BEET HUMMUS
If you are a hummus lover and beets fan, this easy Beet Hummus recipe is for you!It's a fun and colorful twist of classic hummus. Super creamy and delicious!
Equipment
- 1 Food processor
Ingredients
- 1 cup chickpeas Canned, drained. Cooked ones are ok too.
- 1 can whole beets 15 oz (425 g) can. Drained.
- 2 garlic cloves Peeled.
- 3 tbsp tahini
- ½ tsp ground cumin
- 1/4 cup lemon juice Fresh.
- 2 tbsp lemon zest Plus 1 extra tsp for garnishing (optional)
- 1 tsp coconut aminos
- Salt and black pepper to taste
- parsley Fresh, chopped. For garnishing (optional)
Instructions
- Combine the chickpeas, beets, garlic, tahini, cumin, lemon juice and zest, coconut aminos, salt, and pepper in the bowl of a food processor. Blend until smooth or obtain the desired texture and creaminess*.
- Taste and adjust seasonings as needed. You can also add a little bit of water if the consistency is too thick. And blend again.
- Transfer to a serving bowl and add some garnishing. I love it with chopped parsley and lemon zest.
- Serve the beet hummus with your favorite and healthy snacks.
Notes
- * If you don’t have a strong blender (that is my case), consider using a bullet blender (with all of part of the preparation) if you have one. I found that it helps with the smoothness and creaminess of these recipes.
- You can keep the leftovers in the fridge for a week.
- The tahini can be replaced for water or aquafaba if you don’t have it at home or you don’t want to use it. You can also skip it entirely.