What do you do when it feels like spring but the season just hasn’t quite caught up yet? I popped a little pink spring color to celebrate my spring feelings with this seasonal quick and easy beetroot hummus variation.
Ingredients (2 jars of hummus):
200g beetroot (peeled and cooked)
1 can of chickpeas (ca. 300g when drained)
2 cloves of garlic
1 teaspoon of salt
2 tablespoons of olive oil
1 tablespoon of water
2 tablespoons of tahini
Cook the beetroots whole in salted water for ca. 40-50 minutes until soft. Peel it and cut into pieces. Drain the chickpeas and wash them in cold water. Put the chickpeas, the beetroot, 2 cloves of pressed garlic, salt, oil, water and tahini in a food processor and purée everything (you can also combine everything in a bowl and purée with a puriyfing rod). Season to taste – and enjoy!
Tip: I estimate it has at least 1-2 weeks of shelf life if you keep it well sealed in the refrigerator. Also, if you fill the hummus into jars it makes for a great present.