Colorful beet hummus made with red beets, tahini, and lemon. Great with pita chips and veggies.
|2 medium beet roots||200 gr chickpeas, cooked||3 tbsp olive oil||2 tbsp tahini||1/2 lemon, juice and zest|
|1 tbsp sesame seed, toasted||2 pita bread, warmed or grilled to serve||1/2 tsp cumin powder||sea salt, and black pepper TT|
Toast a cumin powder in a dry pan for about 1 minute. Add the roasted beet, chickpeas, lemon juice, lemon zest, tahini, olive oil, and toasted cumin in a blender. Start blending on low, increasing to medium blend until smooth, add salt and pepper to taste.
For garnish toast the sesame in a dry pan, and use olive oil on top. Serve with toasted pita bread.