Jams & preserves
Spreadable beet hummus
Chickpea and beet cream with a vibrant color.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked and drained chickpeas
- 150 g cooked beet
- 2 tablespoons tahini
- The juice of 1 lemon
- 1 garlic clove
- 40 g olive oil
- Salt and cumin to taste
Step-by-step
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- Put the garlic in the mixing bowl and chop 3 sec/speed 6.
- Add the chopped beet and blend 10 sec/speed 6.
- Add the chickpeas, tahini, lemon juice, salt and cumin.
- Blend 1 min/speed 5-10 until you get a fine cream.
- With the motor running on speed 4, add the oil through the lid opening to emulsify.
- Adjust the salt and lemon to taste.
- Serve with a drizzle of oil and seeds on top.
Tips
- Store in the fridge for up to 4 days in a sealed container.
- If you want it more fluid add a little of the chickpea water.
- Serve with pita bread or crudites.
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