Empty My Fridge
Beetroot Hummus
Ingredients
- Beetroot2
- Chickpeas2 cups
- Garlic2
- Lemon¾
- Extra virgin olive oil6 tbsp
- Tahini2 tbsp
- Salt
- Black pepper
- Parsley · chopped1 tbsp
- Sesame seed1 tsp
Instructions
- Steam-boil the washed whole beetroots in 2 cm of water until soft, about 40 minutes.
- Meanwhile, put all the other ingredients into a food processor and blend until well combined and the chickpeas are minced. If the mixture is too thick or won't blend, add a splash of cold water.
- When the beetroots are cooked and a knife slides through easily, hold them with paper towels or gloves and peel off the skin. It should come off easily when fully cooked.
- Cut the beetroots into smaller pieces, add them to the food processor, and blend until well combined. It can keep some texture but should not be lumpy.
- Taste and adjust the seasoning if needed.
- Garnish with parsley, sesame seeds and a drizzle of extra virgin olive oil.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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