Vegan beet hummus

Thanks to a couple of simple tricks, our vegan beet hummus is oil-free yet velvety smooth despite no hi-powered blender. It’s vegan and gluten-free.

3 cups cooked chickpeas (approx. 1½ cups dry), peeled
250 g / ½ lb beetroot
2 large garlic cloves
90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
1¼ tsp salt, more to taste
1 tsp cumin (optional)
about 240 ml / 1 cup fridge-cold aquafaba
4-5 tbsp lemon juice
fresh parsley, to garnish (optional)
black and white sesame seeds, to garnish (optional)
extra virgin olive oil, to garnish (optional)

View the full recipe at Lazy Cat Kitchen →