Creamy beetroot hummus

snacks
Creamy beetroot hummus

Ingredients

serves 6
  • 1 400g can cannellini beans, drained and rinsed
  • 200g beetroot, cooked and cubed
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • ¾ tsp cumin
  • 1 tsp sea salt
  • 2 tbsp water
  • Ground black pepper, to taste

Directions

Cooking mode
  1. Combine the tahini and lemon juice in a food processor and mix for 1 minute. Scrape the sides of the bowl, then process for 30 more seconds.
  2. Add the olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape down the sides, then process another 30 seconds or until well blended.
  3. Add the beetroot, leftover beetroot juice, and half of the beans, and process for 1 minute. Scrape the sides of the bowl, then add the remaining beans and process for another minute. Gradually add water, 1 tbsp at a time, and blend until it reaches the desired consistency.
  4. Add the ground black pepper, taste for salt, and adjust as needed. Store in an airtight container and refrigerate for up to 1 week.
Baker Beanie Author

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