Beetroot hummus served on a slice of sourdough bread or with crunchy vegetables. This dish is not only beautiful but also super nutritious and easy to make. Enjoy this beautiful snack any time of the day. Add it to your salad or simply have it on its own.
I often find that dishes made with a few ingredients are often the most delicious ones. The simplicity of this dish is a key. My favorite combination is with avocado, topped with radish sprouts. There is something about this food that makes me so happy.
Prep time: 15min | Serves: 4
400g can organic chickpeas
¼ liquid from chickpeas can
2 small beetroots (cooked)
1 ½ tbsp. tahini
2 garlic cloves
2tbsp virgin olive oil
Drain the chickpeas and set aside the liquid from the can.
Combine all the ingredients in the food processor, add the chickpea liquid then blend until smooth consistency.
Store the hummus in the fridge up to 3 days, taste best chilled.