Creamy Beetroot Hummus Recipe

Here is a simple and creamy beetroot hummus recipe:

Ingredients

2 medium cooked beetroots, cut into quarters (roasted or boiled)
1 can (about 430g/15 oz) chickpeas, drained and rinsed
2-3 tablespoons tahini
2 cloves garlic
Zest and juice of 1 lemon
2-3 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon ground cumin
Optional: a little water to adjust consistency

Instructions

Place the cooked beetroot, chickpeas, and garlic in a food processor and pulse until roughly ground.
Add tahini, lemon juice and zest, olive oil, salt, and cumin.
Process until smooth and creamy, adding water gradually if it’s too thick.
Taste and adjust seasoning as desired.
Serve as a dip with pita bread, crackers, or fresh vegetables.

This beetroot hummus is vibrant, creamy, and has a lovely earthy sweetness from the beets balanced with lemon and garlic flavors

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