BEETROOT HUMMUS – Middle Eastern-inspired vibrant dip for pitas or bowls

INGREDIENTS

1 small beetroot

1 cup cooked chickpeas

4 tosp tahini

1 garlic clove

4 tosp lemon juice

1/3 cup crushed ice

½ tsp cumin

1 tsp smoked paprika

Salt to taste

DIRECTIONS

-Roast beetroot, peel and chop.

Blend beetroot with peeled chickpeas.

-When it turns into a grainy paste, add tahini, garlic, lemon juice, ice, salt and herbs until smooth.

NOTES

If you want a lighter texture, add aquafaba a tsp at a time.

To roast the beetroot, wrap it up in tinfoil and cook in the oven until soft. Let it cool until comfortable to handle and it will peel easily