I love hummus! I eat it on toast, in my salads, as a dip for vegetable sticks or just as a topping on my lunch and dinners to add some creaminess to the dish. I always prefer to make my own hummus because it’s so easy, cheaper and I can use the ingredients I want. In this one I use beets for a mild, sweet taste and delightful color.

2 beetroots
230 g chickpeas, drained
1 clove of garlic, minced
1 tbsp tahini, light
1 lemon, the juice
1 tbsp water
1 tsp olive oil (optional)

Hemp seeds
Fresh basil

1. Wash and peel the beets. Chop them into chunks and roast in the oven on 175°C for about 15 – 20 minutes or until soft.
2. When the beets are done, add all ingredients into a food processor or a high speed blender and blend until you have a creamy hummus.

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