Eat | Roasted Beet Hummus
- 2 cups cooked chickpeas
- 1 small or medium sized roasted beet*
- ¼ cup + 2 tablespoon aquafaba (chickpea brine)
- ¼ cup tahini
- 1 tbsp lemon juice
- ½ tbsp white vinegar
- ½ tsp salt
- ¼ tsp cumin
- 1 clove garlic
- 1 tbsp olive oil
- ¼ teaspoon smoked paprika or cayenne pepper for some heat
- If using canned chickpeas, drain them and preserve the liquid.
- Add the chickpeas, roasted beet, ¼ cup aquafaba (or water), tahini, lemon juice, vinegar, salt, cumin, and garlic to your food processor or blender. Start blending until creamy and smooth. If you’re able, stream in the remaining 2 tablespoon aquafaba and the tablespoon olive oil while the food processor is running. If not, you can stop your machine, scrape down the sides if needed, add the remaining liquids, and process again until smooth.
- Taste and adjust to your liking. Add more tahini, oil, or water to make it creamier, lemon juice or vinegar to give it more bite, and spices for more intense flavour.
- To store, refrigerate in an airtight container for up to 1 week.
