Beetroot Hummus

INGREDIENTS 

1 can chickpeas

1 beetroot

1/3 cup fresh lemon juice

1/4 cup tahini

1-2 garlic cloves, minced

2 tbsp extra-virgin olive oil

1 tsp ground cumin

Salt to taste

3 tbsp water

METHOD

Cook the beetroot in a pot of boiling water for about minutes.

Remove the beetroot and set it aside to let it cool down before peeling it and chopping it into rough cubes.

In a food processor, blend the tahini and lemon juice together for 1 minute. Pause and scrape the sides of the bowl and continue to blend for a further half minute. 

Add the olive oil, garlic, cumin and 1/2 a tablespoon of salt to the tahini lemon mixture and process for 30-second intervals, until the mixture is well blended. Make sure to scrape the sides of the bowl in between.

Drain and rinse the can of chickpeas. Add half of them and half of the chopped beetroot to the food processor and mix for one minute. 

Scrape the sides and bottom of the bowl and add the remaining chickpeas and beetroot. Process until the mixture is thick and smooth.

If the hummus is too thick and chunky, add a few tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust to your taste. Serve on bread with a drizzle of olive oil.

Bon appétit! Served on my “Impromptu” dinner plate.