Total Time: 5 minutes
Servings: 6
Calories: 222kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g
Ingredients
- 3 small cooked beets
- 1 (15 ounce) can chickpeas – drained (approx. 1.5 cups)
- 1 teaspoon lemon zest
- 1 lemon – juiced
- salt – to taste
- 2 cloves garlic – minced
- ¼ cup tahini – plus more, to taste
- ¼ cup olive oil
Instructions
- Add the beets to the bowl of a large food processor. Process until small little bits remain.
- Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
- Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.
- This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!
Original recipe found from The Forked Spoon in this link!
