Ingredients
2 medium Beetroots, with skin
1 can (400 grams) chickpeas, drained and rinsed
2 tablespoons tahini
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cumin
1 tbsp black sesame seeds
wedge of lemon
olive oil for garnish (optional)
Directions
Preheat the oven to 200 degrees C (400 degrees F).
Wrap the beetroot in aluminium foil and roast them for 1 to 2 hours until soft and tender.
Remove beets from the oven and let them cool.
Peel the skin and chop them into chunks.
In a food processor place the beetroots, chickpeas and garlic and blend for 1 minute.
Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
Add more water if the consistency isn’t perfect.
Taste and adjust the seasonings to your liking and garnish with sesame seeds.
Refrigerate or use immediately. Beetroot hummus will last in the fridge for about 1 week.
Related