Beet Hummus

Name: Beet Hummus
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 small beets (1 heaping cup chopped, 200 g), peeled and cooked (see notes); 1 19 oz can chickpeas, drained and rinsed (reserve 2 tbsp of the liquid from the can); 2 tbsp chickpea liquid/aquafaba (reserved from can of chickpeas); 3 tbsp tahini; 3 tbsp lemon juice; 1 tsp sea salt; 3 cloves garlic

5.0

(1)

runningonrealfood.com

Your recipes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 15

Cost: $1.24 /serving

Author : Deryn Macey

oil free healthy easy

Ingredients

Remove All · Remove Spices · Remove Staples

2 small beets (1 heaping cup chopped, 200 g), peeled and cooked (see notes)1 19 oz can chickpeas, drained and rinsed (reserve 2 tbsp of the liquid from the can)2 tbsp chickpea liquid/aquafaba (reserved from can of chickpeas)3 tbsp tahini3 tbsp lemon juice1 tsp sea salt3 cloves garlic

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cook beets to your preference. I steamed mine but you can also roast them in the oven (see notes). They should be easily pierced with a fork when done.

Step 2

Place the cooked beets in a food processor or high-speed blender and pulse a few times to break down.

Step 3

Add the rest of the ingredients and process until smooth and creamy.

Step 4

Serve right away or store in the fridge for up to 5 days.