Beetroot Hummus

Beautiful, vivid and striking. Lightly sweet, smooth and very good-looking on the table.

Ingredients

Chickpeas(dried)200 g

Beet(small, roasted or boiled)1 pcs

Tahini2 tbsp

Garlic1 clove

Lemon juice2–3 tbsp

Olive oil2 tbsp

Saltto taste

Soak the chickpeas overnight, then cook until soft and cool. Roast or boil the beetroot in advance, peel it and cut into pieces.

Put the chickpeas, beetroot, tahini, garlic, lemon juice and olive oil into a blender. Blend to a creamy texture.

Add a little water or ice as needed. Season with salt and blend again. Serve with bread, herbs or nuts.

💡Tip

Roasted beetroot gives a deeper flavour than boiled

🏠Storage

Keeps in the fridge for 4–5 days

In the freezer, in portions, for up to 2 months. After thawing, stir well and add a little water or lemon juice if needed.