13/4 cup chickpeas (cooked & rinsed or you can use ready-canned ones)
1 lemon juiced
1/2 tsp sea salt
2 tbsp tahini
2 garlic cloves
1/3 cup cold water
Optional for toppings (sesame seeds, chives, olive oil)
Preheat the oven to 400F (204ºC). Wrap the beet in foil and bake for 40 to 45 minutes, or until cooked through. Remove the beet from the oven, let it cool and then peel.
Add chickpeas to a blender or food processor, and blend until smooth. Next, add the beet and blend again. Add the lemon, sea salt, tahini, and garlic and blend until mixed together. Slowly drizzle in the water and keep blending until smooth and creamy.
If using, add to a serving dish and garnish with sesame seeds, chopped chives, and extra virgin olive oil. Enjoy!
Serve your beetroot hummus with crackers or have some veggies, and enjoy!
Perfect addition to your meal planning calendar or for weight loss.