Beet Hummus
Beet Hummus
YIELD: about 2 cups
TIME: 30 minutes
Ingredients
1 can (398ml) chickpeas, drained and rinsed
1 tbsp tahini or 1 tsp sesame oil
3 medium sized red beets, cooked, peeled and cut in quarters
juice of 1 lemon
3 tbsp olive oil
1 garlic clove
salt & pepper to taste
Preparation
Step 1:
Put everything in a blender (except olive oil) and blend until smooth. You might need to add a little bit of water to get everything going.
Step 2:
While hummus is mixing, pour olive oil and keep mixing until smooth. Add salt & pepper to taste. Serve with pita chips and crudités. Keeps in fridge for up to a week.
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