I love the colour of this hummus! It shouts out eat me! eat me! I tried hummus for the first time 15 years ago and it has been always in my fridge since. This version I made with a little bit less tahini to make more space foe delicate beetroot flavour. I also like it when hummus has some structure and it is not too creamy but you can make it creamier by adding some cold water or reserving and adding juices from the tin. Enjoy!
- 1 small roasted beet (100 g)
- 1 can (200g) chickpeas, drained or 200 g cooked (you will need 100 g dried chickpeas)
- zest of 1/2 big lemon
- juice of 1 big lemon
- 1 big garlic clove, crushed
- 2 tsp tahini
- 1oo ml olive oil
- First roast your beetroot. Wrap it in kitchen foil and place in preheated to 200 C oven. Bake for 45 min.
- Once your beet is cooled and peeled cut it and place it in your food processor together with chickpeas.
- Blend both until smooth and then add remaining ingredients. Mix it together.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of cold water.
- Hummus will keep in the fridge for up to a week.