Beetroot Hummus (vegan, gluten free, dairy free, nut free, sugar free)
Headed to the Malmö FF vs Real Madrid Champions League game tonight and I’m too excited to sit still! So to pass the time I whipped up this easy beetroot (or just ‘beet’ in America) hummus that is smooth and creamy- perfect for spreading on sandwiches, dipping carrots in, or plopping on a salad!
3-4 medium sized beets, cooked
1 can of chickpeas
5 Tbs tahini (sesame paste)
3 Tbs lemon juice
At least 3 Tbs water
Salt and pepper, to taste
Blend beets, chickpeas, tahini, lemon juice, and water in a food processor or high quality blender until completely smooth. Continue to add water, one tablespoon at a time, if the mixture is too thick. Once it reaches desired consistency, add your salt and pepper to taste. I usually throw in a few pinches of salt to balance the sweetness of the beets. It’s delicious, healthy, super fast, and pretty!