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Ingredients

Adjust Servings:
Beets – 2
Tahini – 2 tbsp
Lemon Juice – 5 tbsp
Garlic – 1 clove
Salt – ½ tsp
Cumin – ½ tsp
Olive Oil – 2 tbsp
Vinegar – 2 tbsp

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Beetroot Hummus

Beetroot Hummus

Features:
  • Gluten-Free
  • Healthy Food
  • Vegan
  • 20 min
  • Serves 6
  • Easy

Ingredients

Recipe

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This quick creamy beetroot hummus recipe makes for a fantastically tasty, healthy, and super convenient snack or appetizer. The vibrant and healthy dish has a refreshing taste of beets and sesame paste.

Not only is beetroot hummus a delicious dip, but also an excellent and filling sandwich spread. It looks stunning, it’s cheap and cheerful, healthy, and ready in a mere 20 minutes. Let us start!

Steps

1
Done

Boil beets for approximately 30 minutes until cooked in water with 2 tablespoons vinegar. This will help the root maintain its bright color.

2
Done

Let the vegetable cool, remove the peel, cut into cubes, and put in a blender bowl. Add tahini, lemon juice, garlic, salt, cumin, and olive oil.

3
Done

Blend until smooth.

By the way, you don't have to boil beets; you can bake them in the oven — the dish will turn out even healthier. Serve homemade hummus with baked slices of squash, zucchini, cucumbers, pita bread, or tortillas. You can store the beetroot snack in the refrigerator for about a week, making it the perfect solution for a weekday lunch or on-the-go snack.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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