Jeremy absolutely loves hummus and I’m pretty sure he eats it every day. I am a big fan of hummus too, but sometimes I like to make it a little more interesting and colourful – this is where beetroot comes in very handy. Beetroot gives the hummus a really cool, pinkish reddish colour that will make your table look much more vibrant. It also makes the hummus taste a little more earthy which I personally like.
I like hummus as a snack together with fresh carrots, capsicum, cucumber…you name it. This recipe is super easy, fast to make, delicious and goes perfectly in nourish bowls or with any Mediterranean-inspired dishes.
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Raw Beetroot Hummus
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- 50 g raw beetroot
- 1 can (425g) chickpeas
- 1 clove garlic
- 1 tbsp tahini
- lemon zest from 1 lemon
- lemon juice of 1/2 lemon
- 1/2 tsp ground cumin
- 2 tbsp water
- salt and pepper to taste
- 3 tbsp extra virgin olive oil
- Grate raw beetroot, drain chickpeas and chop up garlic.
- Add everything, except olive oil, into a food processor and blend.
- Once blended for 20-30sec, add olive oil slowly with the blender still running.
- Transfer hummus into airtight container and place in the fridge (it lasts up to 5 days).