Since I started my cooking kick, I've always loved making all types of hummus, my favourite is beetroot hummus, not only is the colour mesmerising, but it tastes delish. Anything that is slightly sweet, is a winner for me.
I never normally measure out my ingredients because I normally throw in whatever comes to mind at the time and lose track of it. But this time I made a conscious effort to track everything!
I peeled the chickpeas because it makes the hummus so much smoother and also it's better for the digestion, I normally sprout and cook my own chickpeas but I was feeling lazy and bought Sainsbury's Organic Chickpeas in water - I try to stay away from canned goods as much as I CAN to avoid the toxic chemicals.
I also normally roast my beets and garlic just for a boost of flavour but this was so tasty that I felt that that step might have been unnecessary now?!
Ingredients
230g peeled chickpeas (around 1 1/2 cup)
1/2 c boiled beetroot
3/4 c water - I mixed in some leftover beet juice
1/2 tbsp cardamom
1 tbsp cumin
1/2 tsp salt
2 tbsp lemon juice
1 tbsp coconut butter
2 tbsp tahini
1 clove garlic
1/4 toasted walnut
Method
Throw all ingredients into a processor/ blender and blend until smooth