Colourful Beet Humus
If you are not a beet fan, can substitute roasted red peppers or sun-dried tomatoes for colour and different flavour profile.
Prep10 min
Cook20 min
Serves6
Ingredients
- 1 red beet
- 3 garlic cloves
- 30 oz chickpeas
- 3 tablespoons olive oil
- 2 lemons
- 5 tablespoons tahini
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 tablespoons sesame seeds
Instructions
1
In a small pot add the beet and enough water to cover and boil for 15-20 minutes until beet is soft. Then run under cool water and peel the beet. The peel comes right off when cooked this way.
2
Put beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt, and cumin into the blender and blend until smooth and creamy. You may add a bit more oil or even water if you prefer a thinner consistency.
3
When serving, drizzle a little more olive oil on top and garnish with sesame seeds, bagel seasoning or other spices for the ultimate in dipping.
4
Eat within 5 days for best quality