08 Sep Beet hummus
Hummus and its varieties as this beet hummus is one of my favourite party or snack food. I serve it either as a dip with a variety of vegetables or as a spread with fresh and crunchy baguette or other bread. It’s simple to prepare, delicious, superhealthy and vegan.
Ingredients
around 200 – 250 g of chickpeas cooked or canned or in a jar (do not discard the water in which chickpeas were cooked or the liquid from the can. It’s called aquafaba and it can be handy)
lemon juice
3-4 cooked beets (I use store bought, already cooked beets, but of course you can cook or bake them at home)
1-2 tablespoons of tahini sesame paste (homemade or storebought)
salt and pepper
extra virgn olive oil
Recipe
1. Blend all ingredients until smooth dip is formed. Season carefully and gradually in accordance with your preferences. If you want your hummus to be lighter and not so thick, you can replace part of olive oil with aquafaba (the water in which chickpeas were cooked or the liquid from the can).
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