Beetroot Hummus

Season: Ideally from August until November

Time: 25 Minutes

Ingredients (4 Servings)

• 300 g cooked (or roasted) beetroot (about 2 medium beets)

• 240 g cooked chickpeas (drained weight) (e.g. one 400 g can, drained ~240 g)

• 3 Tbsp tahini (≈ 45 g)

• 2 cloves garlic

• 2 Tbsp lemon juice (≈ 30 ml)

• 2 Tbsp extra virgin olive oil (≈ 30 ml)

• Salt to taste (≈ ½ tsp)

• Optional: a little water or aquafaba (liquid from chickpeas) to adjust consistency

• Optional: pinch of ground cumin or paprika for flavor

Method

1. If your beetroot is raw, roast or boil until tender, then peel and chop into cubes.

2. In a food processor or blender, combine beetroot, chickpeas, tahini, garlic, lemon juice, and salt.

3. Begin blending; while it runs, drizzle in the olive oil gradually.

4. If the mixture is too thick, add a tablespoon or two of water or chickpea liquid (aquafaba) until smooth and spreadable.

5. Taste and adjust salt, lemon, or spices.

6. Serve garnished (e.g. with a drizzle of olive oil, chopped beet, parsley).

This should yield about 400 to 450 g of hummus, so each serving is roughly 100-110 g.

Nutritional value per serving: 190 kcal | 10 grams of fat | 5 grams of protein

C02 values per serving: 120 grams of CO2