This homemade beetroot hummus recipe has just the right balance of chickpeas, beetroot, garlic and lemon juice for the perfect taste, not too sweet and not too tangy.
It’s lovely paired with warm pita bread, seedy crackers or a platter of crunchy veggies. This recipe for Hemp Seed Dallas Crackers goes very well with this dip.
Homemade Beetroot Hummus
1 420g can of organic chickpeas
Aquafaba (from the can of chickpeas)
2 medium sized beetroots
Juice of 1 medium lemon
1 tsp crushed garlic
Salt and pepper
1 tsp olive oil
Method
Peel and chop the ends off the beetroots. Then steam in chunks until you can poke a fork through. I find boiling makes them too soft.
Drain the liquid from the chickpea can (aquafaba) and put into a blender or food processor and blitz until it’s white and foamy, then add all remaining ingredients and blitz again until combined, if too thick add a little water.
This hummus is best served right away, I like it topped with a little pesto and micro-greens but it’s great just as is. Can also be put in a jar and kept in the fridge for a few days.
Find out more about aquafaba and other simple ways to make use of it here.
About The Author: Triona
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