- 1 med red beet
- 250 g or 30oz (2 can) cooked chickpeas (reserve 1/2 cup the liquid in the can of chickpeas)
- 5 cloves garlic, minced
- 1/4 cup tahini
- 1/3 cup extra-virgin olive oil
- 1 small lemon, juiced
- 3/4 teaspoon sea salt + freshly cracked black pepper
To cook the beets, add to a pot with water and cook for 30-40 mins, till beets are fork tender
Once the beet is cooled, peel and add it to your blender or food processor. Add the chickpeas, lemon juice, garlic, tahini, salt and pepper. Blend until smooth.
Drizzle in the olive oil as the hummus is being mixed.
Taste and adjust seasonings according to your preference.
- I made this veggie sandwich, you can also enjoy it as a dip for crudites or chips.
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