1 can chickpeas drained
4 sachets Hinode Shotengai Kumano Beet Akajiru
2 cloves garlic
1 medium lemon juice and zest
2-3 tablespoons tahini
2-3 tablespoons olive oil
¼ teaspoon salt
½ teaspoon ground cumin
- Place the chickpeas, beetroot powder and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture. If it’s dry add more tahini or chickpeas can water, until you achieve the consistency.
- Adjust seasonings by adding more salt, cumin, olive oil, or lemon juice if needed.
- Refrigerate or use immediately. I like to serve it at room temperature. Beetroot hummus will keep in the fridge for 4-5 days.
Recipe In collaboration with: @stellarfooddiary