Bright Beet Hummus
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- Serves: Makes 1 bowl
- Preparation: 10
- Ready: 10
A vibrant beetroot hummus to brighten up your Meat Free Monday!
- 14 oz can chickpeas
- ¼ cup tahini
- 1 beetroot (baked or steamed), cubed
- 1 tablespoon cumin
- 1 teaspoon balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ cup water
Place all ingredients in a food processor and blend until smooth. Season to taste with sea salt if necessary.
Add 1 teaspoon mellow miso.
Garnish with fresh parsley or blend in ¼ cup.
Blend in 1 teaspoon fennel seeds.
Drizzle a high-quality olive oil over the hummus before serving.
This recipe is from 5 Ingredient Vegan by Jenné Claiborne. Buy the book here. Recipe reproduced with the kind permission of Jenné Claiborne.
“I hardly ever buy hummus because it’s so easy to make it at home. Also, the tastiest and most exciting hummus is always homemade. I sometimes dream of having a gourmet hummus company”.
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