Beet-root hummus

Instructions

1. 50 ml of water
2. Clean the beets and remove their roots. Wrap them roughly in foil. Bake the beets for 45 minutes to 1 hour, until they become tender. Once cooked, let them cool.
3. Drain and rinse the chickpeas.
4. In the large bowl of a blender, mix the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt for 1 minute. Keep blending while gradually adding the water.
5. The more water is added, the smoother the hummus will be. Taste and adjust seasoning if necessary.

• Servings : 10
• Ready in : 65 Minutes
• Course : Appetizers
• Recipe Type : 90 day diet, Salad Dressing and dips, Transformers
• Ingredient : Beetroot, Chickpeas, Cumin, Garlic, Lemon juice, Olive oil, Salt, Tahini