Roasted Beet Hummus
Roasted Beet Hummus
Ingredients
- 1 small roasted beetroot
- 1 3/4 cup cooked chickpeas, with most of the liquid drained
- zest of one large lemon
- juice of half a large lemon
- pinch rock salt and black pepper
- 2 large cloves garlic, minced
- 2 heaped tbsp tahini
- 1/4 cup extra virgin olive oil
Instructions.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- 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 water.
- Will keep in the fridge for up to a week.
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