We love our hummus, and I love beets. I thought I should experiment with it and add some to the hummus. It’s so delicious! You can’t even tell there’s beets in it. I only had one large golden beet, if you have small ones I guess 2-3 would do.
I roasted my beet, I like the flavour of roasted beets, you can boil it if you desire.
I boil my canned chickpeas, they get really soft and it makes a nice smooth texture. My friend Fatima taught me that tip.
I have made hummus with dried chickpeas that I soak over night and then boil, they are not smooth enough, I find it grainy. For that reason I use canned beans.
What you will need:
- 2 cans of chickpeas
- 1 large or 2-3 small golden beets
- 3 cloves of garlic
- 3-5 tbsp of tahini
- 1 tsp turmeric (optional)
- juice from 1 and 1/2 lemons
- extra virgin olive oil
- salt to season
Roast or boil the golden beets. When you can poke it through with a fork it is done, takes about 40 minutes for a large one. Peel and cut the beets.
Meanwhile boil the chickpeas for about 20 minutes, drain.
Add the chickpeas, beets, tahini, lemon juice, olive oil and salt to a blender. Blend until smooth, adjust seasonings if need be. I love tahini, if you do to you may add more.