Beetroot Hummus

In summer we like to make hummus and eat it with salads, tomatoes or other raw veggies. But this time I wanted to do something different, and I decided to add some beets and some sesame paste to the chickpeas.

It was very tasty, the texture was smooth, the beets soften the taste of the chickpeas and give a slightly sweet flavor, and lots of color!


Serves 4 – Prep. time 30 mn. + chilling time

1 medium beet (0.4 lb. – 180g)
1 white onion, sliced
0.9 lb. (400g) cooked chickpeas
2 cloves garlic
3 tsp tahini (sesame paste)
1/4 cup (60ml) lemon juice
2 tbsp olive oil
salt and pepper

Peel the beet and cut it into thin slices.

Heat a lightly oiled frying pan and sauté the white onion until just tender. Transfer to a bowl.

Cook the beet slices in the same pan for about 15 minutes.

In a blender, blend the chickpeas together with beet, onion, garlic, lemon juice, tahini and olive oil. Add a little water if necessary.

Season to taste with salt and pepper.

Place in the fridge for 3-4 hours and serve chilled.


 

 
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