Beetroot Hummus

Have you ever tried beetroot hummus? This healthy, plant-based snack will surely curve your afternoon cravings. Pair this beetroot hummus with any salad, wrap, or Mediterranean dish. It's vibrant color and nutritional value are just benefits to it's delicious taste.

Vegan I Gluten Free

Serves: ~2 cups

Time: 30 minutes

2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained

1 large beet, cooked

1/4 cup fresh lemon juice

1/4 cup raw tahini

1 clove garlic, chopped

2 tbsp. olive oil

2-3 tbsp. water

1/2 tsp. cumin powder

Salt to taste

​To cook the beetroot, place it (in its whole form) in a small saucepan and cover it with water. Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook 25-35 minutes, or until fork tender. Drain the water and carefully peel the beet. Chop it in half and then slices.

Add the beetroot slices to your food processor/ blender along with the remaining ingredients and mix on medium until creamy, about 1 minute. Stop and scrape down the sides if needed. To adjust the consistency, add more water or olive oil, slowly.

Store in the fridge for 5-7 days.

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