Add some color to your table! Beetroot hummus is not only a pretty dip with its beautiful pink color but also a very delicious hummus variety with a delightfully sweet taste.
- 1 can (250g) chickpeas drained
- 1 cup (200g) canned beets sliced
- ¼ cup (60g) tahini
- ⅜ cup (90ml) aquafaba see notes
- 2 tbsp olive oil
- 1 lemon only juice
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp ground cumin
Optional: Wash the drained chickpeas with cold water and peel them → This step is optional but makes your hummus super smooth.
Blend all ingredients in your food processor until you have a smooth beetroot hummus.
- Aquafaba is the water in which the chickpeas are stored and makes your hummus extra fluffy. It can also be used as a vegan substitute for egg white.
Calories: 198kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 235mg | Fiber: 5g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 11.1mg | Calcium: 51mg | Iron: 1.7mg