This is an easy dip from the Middle East that has a reputation for being super healthy, especially as chickpeas are such a great source of plant protein and fibre. But for me the best thing about it is that hummus is a great starter with raw vegetables, or to simply serve with pasta!
This recipe is gluten free, dairy free and vegan.
Makes one bowl
- In a food processor, puree the chickpeas, the beetroot and the garlic with the olive oil, lemon juice, sesame seeds, salt and pepper. Add the water as necessary to achieve the desired consistency. If you want that little something extra, add fresh turmeric and parsley as well!
- Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika before serving.
Maria’s Tip: You can adjust the proportions of the ingredients to taste, depending on how strong you want the flavour to be and how thick you like your hummus. Start with less liquid than you think you might need. You can always add more as you blend it.
What did you think of this post? If you liked it please SHARE the love.