Colorful beet hummus made with red beets, tahini, and lemon. Great with pita chips and veggies.
- 2 medium beet roots
- 200 gr chickpeas, cooked
- 3 tbsp olive oil
- 2 tbsp tahini
- 1/2 lemon juice, and zest
- 1 tbsp sesame seed, toasted
- 2 pita bread, warmed or grilled to serve
- 1/2 tsp cumin powder
- sea salt, and black pepper TT
Toast a cumin powder in a dry pan for about 1 minute. Add the roasted beet, chickpeas, lemon juice, lemon zest, tahini, olive oil, and toasted cumin in a blender. Start blending on low, increasing to medium blend until smooth, add salt and pepper to taste.
For garnish toast the sesame in a dry pan, and use olive oil on top. Serve with toasted pita bread.