Easy Vegan Oil-Free Beetroot Hummus
Ingredients
- 2 cups cooked chickpeas (1 cup dry)
- 2 medium beetroots
- 1 garlic clove
- 1/2 tsp fine sea salt
- 2 tsp ground cumin
- 2 tbsp tahini
- Juice of 1 small lemon
- approx. 1/2 cup water
- a few grinds fresh pepper
- 1-2 tbsp extra virgin olive oil (optional)
- sesame seeds (optional)
Preparation
Set the oven to 200° C
Wash the beetroots and wrap each one in a piece of kitchen foil, adding a tablespoon of water to each packet
Put into a hot oven and bake for 45 – 60 minutes until the beetroot is soft enough to pierce with a knife
Once baked, set the beetroots aside until they are cool enough to handle and keep the beet juice that gathered
Peel the skin off the beetroots with your fingers and chop them into slices
Place chickpeas, slices of roasted beetroot, reserved beetroot juice, minced garlic, tahini, lemon juice, cumin, salt and pepper into a food processor
Process until smooth; if the mixture is too dry, drizzle a bit of water into it, but be careful not to make it too watery
If you prefer smoother hummus, transfer the mixture to a blender and process more, though it may require extra effort
Peeling chickpeas after cooking can result in smoother hummus, but it is arduous and optional
Adjust seasoning to taste and serve with fresh bread as part of a mezze selection
