Prep Time::10 mins
Total Time::10 mins
Servings::8
Ingredients
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2 small cooked beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin
Directions
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Tips
If you don't have any leftover beets, roast 2 small beets (about 1/4 pound) in the oven wrapped in aluminum foil with a drizzle of olive oil and a pinch of salt at 375 degrees (180 degrees celsius) for 45 minutes, or until soft. You can then let cool and peel to use in the hummus.