This beetroot hummus recipe is my new go-to appetizer. It’s super creamy and perfect to serve with crispy bread, raw veggies or to be used as a spread on sandwiches.
Prep Time10 minutesmins
Course: Aperitivo, Appetizer, Side Dish
Cuisine: Mediterránea
Keyword: creamy, healthy, hummus, light
Servings: 4servings
Author: Carlo Cao
Equipment
food-processor
Ingredients
200gbeetrootraw
3tablespoontahini
1garlic clove
1tablespoonlemon juice
1canchickpeas (rinsed and drained)
2tablespoonolive oil
salt and pepper
Instructions
Cut the beetroots in half and boil for 10 minutes, then drain and place them in a food-processor. Process until creamy.
Add in tahini, water, olive oil and lemon juice and process for another minute or two.
Add in chickpeas, salt & pepper and process until creamy.
Place the hummus in a bowl, top with more olive oil & pepper and serve with raw veggies or crispy bread.
Buon Appetito!
Notes
*If you need to speed up the recipe you can use precooked beetroots.