Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Equipment
- Food processor
Ingredients
- 1 Medium Beet
- 425.24 grams Cooked Chickpeas
- 1 Lemon Zest and Juice
- 3 Cloves of Garlic Finely Chopped
- 30 ml Tahini
- 125 ml Olive Oil Extra Virgin
- ½ bunch Coriander leaf and stems
- Salt and Pepper To Taste
Instructions
- Wrap the beet in aluminum foil and bake in a 375 degrees oven for 45 minutes or until beet is tender.
- Once the beet is cooked, cool them. Peel the beet and cut into quarter and place into a food processor and blend.
- Add remaining ingredients except coriander leaves and olive oil and blend until smooth.
- Drizzle the olive oil as the hummus is mixing.
- Remove from the food processor add tear leaves of Coriander and adjust seasoning by adding lemon juice, salt or pepper if needed.
Notes
Chef Notes: Love your Beets? Well, this is a showstopper. Hummus is always a phenomenal dip to snack on. Adding beets gives you more fiber and richness and more vitamin C.
Equipment:
Food Processor
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