Vegan Lemon Ricotta Beet Hummus
Ingredients
- 1 medium red beet, cubed
- 14 oz can chickpeas, drained but not rinsed, reserving 2 TBSP aquafaba
- 1 garlic clove
- 1/4 C ground flax seed
- 2 TBSP tahini
- 1 TBSP olive oil
- 2 lemons, juiced
- 1/3 C vegan ricotta
- 1 TBSP maple syrup
- 1/2 tsp salt and pepper
Garnish
- vegan ricotta
- crispy chickpeas
- fresh parsley
- golden flax seeds
Preparation
Place beet in a steamer basket in a medium saucepan with 1 inch water and steam until just barely fork tender for 3 to 4 minutes, then let cool or run under cool water
Add to a food processor with remaining ingredients and purée until smooth and creamy, then season to taste by adjusting salt, pepper, lemon, and garlic
Serve chilled garnished with crispy chickpeas, fresh parsley, golden flax seeds, and extra ricotta
Tips
Spread it on sandwiches, enjoy as a dip, or add a spoonful to salads or buddha bowls
