Search

BEETROOT HUMMUS

We consider ourselves a huge fans of dips in general, but this one certainly takes all the prizes. ⠀


WHAT YOU NEED TO KNOW ABOUT IT, IT'S:

HOT pink.

Lemony with a kick of garlic.

Super creamy and flavorful.

Full of vitamins and minerals.

Perfect with pita or veggies or as a spread. ⠀



It’s also very simple to make.. ⠀


INGREDIENTS:


1/2 cup of cooked chickpeas*

1/2 cup of cooked beetroot (tastes better roasted but could be boiled or steamed as well)

Lemon juice to taste (we used 1 1/2 lemon)

1 filled tbsp tahini (sub 2tbsp sesame seeds or one of peanut butter)

1 garlic clove

3 tbsp of olive oil

1 tbsp of ground cumin

Salt and pepper to taste

Spices to taste (we used: smoked paprika, dried onion flakes and garlic powder)


* soak the chickpeas with water overnight or for at least 8 hours. You can also use canned chickpeas, in this case keep the aquafaba (the water left behind in the can) to make vegan mayo or meringue. ⠀


PROCESS


Place all ingredients into a high speed blender and process until smooth or texture desired. Serve with some chickpeas, smoked paprika and olive oil on top and dip away! ⠀


#hummus#dip#healthyfood#veganbee#savoury#lemon#byronbay#vegetarian#vegan#easyfood#healthyrecipes#chickpeas#healthyfood#byronbay#veggie#plantoverprocessed#plantbased#bakeateasy#homecook#food#quickrecipes#easyrecipe#stayhome#thefeedfeed#feedfeed#thefeedfeedvegan