Creamy Beetroot Hummus Food

CREAMY BEETROOT HUMMUS

Steps:

• Cook or bake your beetroots. For baking, wrap them together into a foil adding some 100 ml water so they cook with steam. It would take around 1h depending on the size of your beets. Start picking with a knife after approximately 45 mins to see if they are ready.
• Once cooked and cooled, pill the skin of beets and slice them up to half-circles and add to your blender. Add aquafaba (water from cooking chickpeas), tahini and chickpeas and blend together. Help the blender with spatula in case it starts struggling to mix ingredients. Add some water, if the mixture is too thick, to help blend.
• Once all is blended till smooth, add lemon juice, pressed garlic and spices and blend them together once again.
• Voila! Colorful and yummi hummus dip is ready to be served topped with some chopped parsley, sesame seeds and extra virgin olive oil (optional).

CREAMY ROASTED BEET HUMMUS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Wash and dry the beet and wrap in aluminum foil.
• Place in the oven and bake for about 45 minutes - 1 hour or until easily pierced with a fork.
• During the final few minutes of baking, mince the garlic and add to a pan with a splash of olive oil.
• Saute until golden brown.
• Remove the beet from the oven and let cool.
• Once it is cool enough to handle, peel off the skin (it should come off easily) and chop into chunks.
• Add to your food processor and pulse until you have very small pieces.
• Add in all remaining ingredients including the sautéed garlic and process until completely smooth. I like to let the food processor run for a good 2 or so minutes to ensure it's really creamy.
• Taste and adjust seasonings as desired or add more water for a thinner consistency. I sometimes add in one raw clove of garlic for a stronger garlic flavor. The food processor will heat the hummus a bit, so I suggest adding it to the fridge before serving!

CREAMY BEETROOT HUMMUS

Steps:

• Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.