How I make beet hummus

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Some of you have requested this recipe, so here it is. I usually make a big prep of hummus every week, I love having ready-made hummus in the fridge. Sometimes I add it to my salads or have it on toast. I find hummus incredibly easy to pair with other dishes. It tastes delicious, and it´s so healthy!

You will need:

2 x cans of chickpeas (I use the big ones)

1 x boiled beetroot chopped into pieces

4 tablespoons tahini

3 x lemons (squeezed)

a dash of olive oil

a dash of salt

a dash of chickpea juice

a dash of pepper

a pinch of cumin

2-3 cloves of garlic

To do:

  1. Get two bowls and start separating the chickpeas from the water.
  2. Then add all the ingredients together with the chickpeas, but be gentle with the chickpea juice. You don´t want to drink your hummus.
  3. Use a hand mixer/food processor/blender to make your hummus, try to get a “pure” soft consistency.
  4. Taste your hummus and add lemon, salt or pepper if needed.

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Sometimes I even use this hummus as a starter for our 3-course meals for the B&B guests. Just slice some leftover bread and toast it in a pan with olive oil and sea salt.  Add a layer of hummus on the toast and top it off with some olive oil and herbs from the garden. Voila.

Enjoy xxx

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