Description
Quick and easy beetroot hummus without tahini makes it very easy to stay healthy. It is a perfect appetizer on whatever gathering day. Try this gluten-free and vegan hummus recipe.
Ingredients
Scale
- 1 large beetroot
- 1 can chickpeas (15 oz) – choose the smallest can
- 1 clove garlic (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tbsp lemon zest
Instructions
- Preheat your oven to 400 F. In the meantime, wash the beetroot, cut off all the greens, and wrap with aluminum foil. Roast them for about 40 minutes.
- Uncan the chickpeas and separate them from the liquid. Don’t waste that liquid (aquafaba). It is as precious as water pasta.
- Unpeel one clove of garlic.
- Once the beet is roasted and cooled down, throw all these ingredients into the food processor or a blender (like I had).
- Add the end olive oil, a splash of lemon juice, and ¼ tbsp of lemon zest.