Hummus is a healthy oriental side that goes with many dishes. Originally, hummus is made out of chickpeas only (recipe here) and in this variation we add red beet roots.
The taste becomes sweeter, beetroot hummus has a lovely pink color, is packed with extra vitamins and slightly lighter which is perfect for summer!
I like to bring this colorful hummus as a dip with raw veggies to barbecues or pick-nicks!
- 500 g boiled and drained chickpeas
- 250 g boiled and drained red beets
- 3 tbsp. tahini
- 3 tbsp. milk (I use almond milk)
- juice of 1 small lemon
- salt & pepper
Add all ingredients into a blender and process to your preferred consistency!
Before serving, add salt, pepper and a tablespoon of olive oil !