2 nos drained and rinsed medium cooked beetroots (read above post on how to cook them)
1 nos cut into quarters cloves garlic zest and juice from medium lemon tablespoons tahini tablespoons olive oil ¼ teaspoon salt ½ teaspoon ground cumin
Directions : beetroot hummus Recipe
STEP 1.Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok. If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
STEP 2.Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
STEP 3.Scrape into a serving bowl to use immediately. I like to serve it at room temperature. Refrigerate in an airtight container if you aren't serving right away.
Nutrition value
0
calories per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted for Veggie Delight contest on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
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