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Pink hummus with beetroot
Difficulty: Easy
Preparation time10 minutes
Discover this quick and healthy beetroot and chickpea hummus recipe. In just 10 minutes, prepare a creamy paste with cumin and tahini flavors, perfect for an appetizer or as a side dish for your meals.
Ingredients
- 1 can of chickpeas (220g drained)
- 1/2 packet of cooked beets
- 1 tbsp of ground cumin
- 2 tbsp of whole tahini
- Olive oil until desired consistency (about 2 to 3 tablespoons)
- Salt, pepper
Recipe
- Place the cooked chickpeas, beets, olive oil, tahini, and cumin in a blender and blend until smooth.
- Add the olive oil until you achieve a smooth, dense texture. The paste should be creamy but still spreadable.
- Add the pepper at the end and mix by hand.
- Store in the fridge for 4-5 days.
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