Vegan Beet Hummus Dip
Ingredients
- 1 large red beet peeled and boiled for 20 mins until soft
- 3 garlic cloves
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- Juice of 2 lemons
- 5 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 tablespoons sesame seeds or everything but the bagel
Preparation
Peel and boil the beet for 20 minutes until soft.
Put the cooked beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt, and cumin into a blender and blend until smooth and creamy. Add more oil or water if a thinner consistency is preferred.
When serving, drizzle olive oil on top and garnish with sesame seeds or everything but the bagel seasoning.
