Servings: 5 - Time: 25 min - Difficulty: easy
3 large beetroot (850g, stalks and tip cut off)
530g cooked chickpeas (2 cans chickpeas, drained)
1 large garlic clove (7g)
1/3 cup lemon juice (80g)
1 & 1/2 tsp ground cumin (3g)
1 tsp smoked paprika powder (2g)
2 Tbsp olive oil (25g)
3/4 tsp sea salt (2-3g) or to taste
1/2 cup tahini (100g)
- Boil beetroot whole until soft (time depends on size). Remove from heat, cool, and slip the skins off.
- Peel and mince the garlic.
- Place chickpeas, lemon juice, minced garlic, cumin, paprika, olive oil, tahini, and salt into the food processor and blend.
- Add cooled beetroot and puree until smooth. Taste and adjust. (You can also add a little water if you prefer your hummus slightly thinner.)