Beetroot Hummus

Every year my grandmother has a garden that is bursting with fresh vegetables of every kind.  She grows beans, kale, tomatoes, cucumbers, carrots, and beets!  (Just to name a few)  I feel so privileged to have all the fresh veggies at my disposal, and I have been hard at work in the kitchen!  (More recipes with yummy veggies coming soon!)

Beets are not everybody’s favorite food, but if you are a fan you’ll die over this hummus.  It has a wonderfully earthy flavor that is complimented with lemon and cumin.  Not to mention how beautiful this vegan dip is.  Really guys, doesn’t that color just make you fall in love?

2 cans chickpeas, with 3/4 C liquid reserved
2 medium sized beetroots
2 garlic cloves, chopped
1/4 C tahini
2 Tbsp almond butter
1 1/2 tsp salt
1 tsp cumin
1/4 C lemon juice
Green onion, sesame seeds, and olive oil for garnish

First cook the beetroot.  Preheat your oven to 375 Degrees F.  Cut beets into quarters and place into envelope out of foil with a couple tablespoons of water.  Bake in oven about 45 minutes, until you can easily pierce the beet.

While the beetroot is baking, drain the chickpeas, reserving 3/4 C of liquid, and place in refrigerator.  The liquid from the can is called aquafaba.  It will help create a smoother hummus, and works better if it is cold.

Place chickpeas, beets, tahini, almond butter, lemon juice and reserved aquafaba in a blender or food processor.  Blend until smooth, adding in extra aquafaba or cold water if the mixture is too thick.

Add in seasonings, adjusting to taste.  Mix just enough to evenly disperse.

Garnish and serve!

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