Easy and tasty hummus with beetroot, chickpeas, lemon, tahini, garlic, olive oil, paprika powder, cayenne pepper and salt
1 can chickpeas (400 g, 240 g drained weight)
50 ml liquid of the chickpeas
¼ lemon for the juice
1 tbsp tahini
1 garlic clove
1 tbsp olive oil (plus a drop as topping)
1/8 tsp cayenne pepper
1/8 tsp smoked paprika powder
75 g fresh beetroot
Pinch of salt
Weigh and peel the beetroot, chop together with the garlic in small pieces and fry quickly in a pan with olive oil. Drain the chickpeas, but save 50 ml for the hummus. Put the moist together with the chickpeas, tahini, garlic, beetroot,lemon, olive oil, cayenne pepper and paprika powder in a bowl and mix till you have a smooth hummus. Season with a little bit of salt and olive oil and your red dip is ready!
Tip: I love to eat this beetroot hummus with some toasted pine nuts on top!