Beetroot Hummus
A delicious combination of chickpeas and beetroot to get your taste buds going.
- Total Time: 5-10 minutes
- Yield: 8–10 serves 1x
- Category: Side Dish, Snack
- Method: Food Processor
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 1 420g can chickpeas, drained and rinsed
- 2 large beetroot, chopped, roasted and skin removed
- 2 tbsp tahini
- 1 medium garlic clove
- 2–3 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1/4 tsp iodized sea salt (optional)
Instructions
- Place all ingredients in a food processor and process until you reach a smooth consistency.
- Serve with seeded crackers or veggie sticks. It’s also delicious spread on rice cakes or on sourdough or buckwheat toast with avocado and a sprinkle of pumpkin seeds.
- Leftovers can be stored in the fridge for up to 5 days.
Notes
Feel free to use precooked beetroot from a package or can to save time.
