I love making this 5 min beet hummus, is vibrant, different, full of color and flavour. Whenever I have guests I combine at least 2 flavors of hummus. My favorite ones are:
– Classic hummus
– Pesto hummus
– Roasted bell pepper hummus
In case you didn’t know beets are really healthy (1), they are loaded with vitamins and minerals and are low in calories and fat. They also contain inorganic nitrates and pigments, both of which have a number of health benefits.
Let’s go
Gluten-free, nut-free, sugar-free, Vegan
Yield: 1 big bowl
Time: 5 min
Ingredients
1 can (400 gr) chickpeas, rinsed, and drained.
1 clove garlic
¼ teaspoon cumin powder
2 tablespoons (30 ml) lemon juice
2-3 canned beets (already cooked)
2 tablespoons (30 ml) tahini
2-3 teaspoons water (optional to thin)
Suggested Toppings
Jalapeno
Hemp seeds
Garlic, chopped and roasted
Lemon zest
Directions
1. Add all the ingredients in a food processor or high-speed blender until preferred consistency. Add water to thin or leave thicker.
2. Plate and garnish with your favorite toppings.
By the way…
It will last you in the fridge for about 1 week in an airtight container.
If you prefer to use fresh beets you can roast them. For that, all you have to do is cut them in slices or small cubes and lay on a parchment-covered baking sheet. Bake until fork-tender at 180C for about 35 minutes.