boncook.com
Ingredients
-
1 ½ cups cooked beetroot (about 2 medium beets), peeled and chopped
-
1 ½ cups cooked chickpeas (1 can, drained and rinsed)
-
3 tablespoons tahini
-
2 tablespoons fresh lemon juice (about 1 lemon)
-
2 tablespoons extra virgin olive oil (plus extra for drizzling)
-
1 clove garlic, minced
-
½ teaspoon ground cumin (optional, for depth of flavor)
-
½ teaspoon Sel Gris Salt (adjust to taste)
-
2–3 tablespoons cold water (to adjust consistency)
-
sesame seeds, fresh herbs (like parsley or microgreens), and a drizzle of olive oil (optional)
Instructions
-
Prepare the Beets
-
If using raw beets, peel and cut into chunks, then steam or boil for 15–20 minutes until tender. Let cool slightly.
-
If using pre-cooked beets, simply peel (if necessary) and chop.
-
-
Blend the Base
-
In a food processor, combine the chopped beetroot, chickpeas, tahini, lemon juice, olive oil, garlic, cumin (if using), and salt.
-
-
Adjust the Texture
-
Blend until smooth, adding cold water one tablespoon at a time until the hummus reaches your desired creaminess.
-
-
Taste & Adjust
-
Taste and add more salt, lemon juice, or olive oil as desired.
-
-
Serve
-
Spoon the hummus into a serving bowl, drizzle with olive oil, and garnish with sesame seeds and fresh herbs.
-
Serve with vegetable sticks, homemade crackers, or breadsticks.
-
