Quick & Easy Beetroot Hummus
Want a beautiful bright appetising dip in a hurry? This is the recipe for you! This beetroot hummus is fresh, bright and creamy - perfect for turning leftover roasted beetroots into a scrumptious snack on a summer afternoon. I suggest pairing this dip with pita or some crusty bread, crudités and crackers! Please read ahead to find out how to make this delicious dip!
2- 3 roasted beetroots, peeled and roughly chopped
1 can chickpeas, mostly drained
1 lemon's juice and zest
1 teaspoon of smoked paprika or sumac
Salt and freshly cracked black pepper, to taste
2 cloves of garlic, finely diced
1 tablespoon of tahini
1/4 cup of extra virgin olive oil
In a food processor or mixer, blend beetroots. Then add the garlic, lemon zest and juice, chickpeas, spices, salt and black pepper and blend until smooth.
Add the olive oil last, and blend slowly until the mixture is shiny and slightly emulsified. if it is too thick add some more lemon juice.
Give the dip a taste, and season with more salt, pepper and lemon juice if necessary. Please enjoy!
Notes: This dip will keep in the fridge stored in an airtight container for up to a week.