Beet Root Hummus
Prep Time
10 minutes
Prep Notes
This deliciously healthy hummus is perfect for pairing with carrots, cucumbers, radishes, and red peppers. Not only is the color vibrant, but the flavors are, too! It is simple to make and can transform the simplest dishes. You’re sure to enjoy this hummus, whether you’re dipping, spreading, or eating it straight off the spoon!
Cooking Time
0 minutes, 40 minutes if cooking chickpeas
Yields
2 cups
Ingredients
1 medium-size beetroot
1-1/2 cups cooked chickpeas, or 400g tin chickpeas
1 tsp kombu flakes
1 garlic clove
1 tbsp apple cider vinegar
1 tsp cumin powder
2 tbsp tahini (sesame seed paste)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup water
3/4 tsp Himalayan pink saltFresh coriander(for garnish)
Directions
- Roast, steam, or boil whole, unpeeled beetroot for about 30 minutes until cooked.
- Allow cooling, then peel and roughly chop.
- If using dry chickpeas: Soak overnight in filtered water. Rinse and cook with kombu flakes for around 40 minutes. Halfway through, add garlic clove (if you struggle with digesting raw garlic). In the last five minutes, add apple cider vinegar and cumin. Drain chickpeas and cool for about 10 minutes. Chickpeas will expand considerably when you soak, so ensure you cover with plenty of water.
- If using canned chickpeas: Drain and rinse well in a sieve until all water runs clear.
- Add beetroot, chickpeas, tahini, garlic (if not already added to chickpeas), lemon juice, olive oil, water, 1 tsp cumin (if not already added to chickpeas), and salt to blender or food processor. Pulse for about one minute, until smooth and creamy.
- Garnish with fresh coriander and a drizzle of olive oil.
- Enjoy with a selection of seasonal vegetable crudités!
Credit
Bianca Chaptini at www.biancachaptini.com
https://integrativenutritionrecipes.com/2018/08/16/beetroot-hummus/
