Who doesn’t like pretty food? Cooked beets give this delicious beet hummus it’s pretty colour and also add a subtle earthy flavor. I used avocado instead of olive oil, which is used in large amounts in traditional hummus recipes to still add some healthy fats but for a less processed option, which is super creamy and full of essential vitamins and minerals.
I like to serve it on warm pitta bread, use it as a spread in wraps or sandwiches or enjoy it a dip with some fresh veggie sticks.
- 260 g of cooked chickpeas (about 80 g dry) + some of the cooking water reserved
- 1 roasted or steamed beet chopped
- 1/2 ripe avocado
- 1 small lemon juiced
- 2 tablespoons tahini paste
- 2 cloves of garlic minced
- 1 teaspoon of coriander
- Pinch of smoked paprika
- Sea salt & pepper to taste
- Step 1 Rinse your chickpeas under cold water and add to your food processor (a regular blender or hand blender worked just as well for me).
- Step 2 Pour in some of the chickpea water to help blending.
- Step 3 Add in the chopped beets, avocado, lemon juice, tahini, minced garlic and spices and watch your food processor blending your hummus to pink perfection.
- Step 4 Adjust salt and pepper to your preference.