Beetroot Hummus
Course: Sides Servings: 6
Prep time: 10 min Cook time: 0 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
This is such a pretty pink hummus and tastes amazing, packed with flavour and goodness it’s a lovely variation to regular hummus. It is made using a very traditional recipe using tahini and sesame oil which results in a lovely earthy taste.
Serve with crudités, as a sandwich filling, with couscous and falafels to keep it traditional or you can even stir this into pasta for a quick and easy lunch. It will stay fresh for around 3 days or so and makes a huge portion so be sure to plan your meals and snacks well so you consume it all.
Ingredients
400g tin chickpeas (drained)
1 full ready to eat beetroot
2 crushed garlic cloves
2 tbsp tahini
2 tbsp sesame oil
up to 4 tbsp fresh filtered water
Salt to taste
Method
Simply blend all of the ingredients apart from the water in a high speed blender.
If the hummus is still looking too thick after a few minutes of blending add the water a tablespoon at a time until you reach the desired consistency.
The more powerful the blender the smoother the hummus will be. The trick to smooth hummus is all in the blending, scrape down the sides between blends and add water to finish if the hummus is too thick.
After blending add salt to taste and add a garnish of chopped or sliced beetroot and a drizzle of oil for the finishing touches.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)