Ingredients
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Beets – 2
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Tahini – 2 tbsp
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Lemon Juice – 5 tbsp
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Garlic – 1 clove
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Salt – ½ tsp
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Cumin – ½ tsp
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Olive Oil – 2 tbsp
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Vinegar – 2 tbsp
Recipe
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
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1
Done
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Boil beets for approximately 30 minutes until cooked in water with 2 tablespoons vinegar. This will help the root maintain its bright color. |
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2
Done
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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. |
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3
Done
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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.
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Hello just wanted to give you a brief heads up and let you know a few of the pictures aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different web browsers and both show the same outcome.