Fresh and smooth beetroot hummus. A great side-dish for summer days.
Servings: 8 as a dip
- 100 gr beetroot precooked or baked
- 500 gr cooked chickpeas
- 1-2 garlic cloves crushed
- ¼ cup of tahini
- Juice of one small lemon
- 1 tbsp olive oil
- Salt to taste
When using fresh beetroot, bake for 40 minutes. After it's cooked take it out and leave it to cool while you prepare the rest of the ingredients. Alternatively, use pre-cooked beet.
Drain and rinse the chickpeas and add to a food processor. Add the crushed garlic, tahini, lemon juice, olive oil and salt.
Add the beetroot and blend all ingredients until you have a smooth consistency. Add a little cold water if it's too thick and keep adding it a little at a time to your desired consistency.
Refrigerate for at least 10 minutes and serve with extra virgin olive oil, fresh mint and sesame seeds on the top