Beetroot Hummus

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Servings: 4

Prep Time: 00:25

Cook Time: 00:00

Main Ingredients

250 g dried chickpeas, soaked overnight

3 heaping tbsp tahini paste

2 cooked and peeled medium sized beetroot

2 gloves of garlic

250 ml water

1/4 tbsp ground cumin

salt, pepper

1 tbsp olive oil

1 tbsp pine nuts roasted

1 tbsp fresh mint leaves, chopped pinch of smoked paprika powder



  • cook chickpeas in boiling water for 45-60min. or until soft


  • rinse and pour into a high-speed blender, blend until smooth


  • add cumin, garlic, salt, pepper and tahini and blend


  • add beetroot


  • add water and olive oil and blend again until smooth

Additional Notes

to balance out the sweetness of the beetroots, you might have to add more lemon juice

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