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.
Aperitivo, Appetizer, Side Dish
creamy, healthy, hummus, light
chickpeas (rinsed and drained)
salt and pepper
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.
*If you need to speed up the recipe you can use precooked beetroots.