Raw beetroot hummus recipe
A vibrant pink raw beetroot hummus made with beetroot, sprouted chickpeas and sprinkled with fresh mint leaves. Deliciously wholesome. Perfect with wraps, salads and more.
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Equipment
- Paring knife.
- Chopping board.
- Food processor with an s-blade.
- Spatula.
- 1 bowl or dish for serving.
Ingredients
- 1 small-medium raw beetroot
- 1 clove garlic
- 1 cup (130g) sprouted chickpeas
- 1 heaped tablespoon tahini
- 1-2 tablespoons raw apple cider vinegar (to your taste.)
- 3-4 tablespoons water for blending.
- 6-8 fresh mint leaves.
- ½ teaspoon sea salt or himalayan salt.
- freshly ground black pepper to taste.
As a garnish (optional).
- A sprinkle of raw sesame seeds
- a few chopped mint leaves plus a drizzle of extra virgin olive oil.
Instructions
- Place the mint leaves on top of one another and roll them up. Finely, slice with a knife and leave to one side. I like to stir the mint leaves through at the very end.
- Peel, then roughly chop the garlic and beetroot. Place into a food processor with the rest of the ingredients (omitting the mint) and blend until silky smooth. Keep an eye on the blending and if it looks a little dry, add another tablespoon of water.
- When it's ready, stir through the mint and do a taste test. Adjust the seasoning to your liking with salt and freshly ground black pepper.
- Using the spatula, empty the hummus onto a serving dish and sprinkle with sesame seeds, a little chopped mint, and a few drops of extra virgin olive oil.
Notes
Pause the mixing intermittently while blending, and using a spatula, scrape the mixture from the side of the mixing bowl back into the middle. Continue to blend until smooth.
To store, keep covered in the refrigerator and use with 2-3 days.
Tried this recipe?Please let me know in the comments below