- 1 can of chickpeas, 200 g
- 2/4 cup of aquafaba (from the chickpeas' can), 118 ml
- 1 medium beetroot, previously cooked*
- 1-2 garlic cloves
- 1 lemon, juiced
- 1 tbsp tahini
- 1/2 - 1 tsp cumin or to taste
- salt, to taste
- olive oil
- sesame seeds
- fresh herbs
Simply add everything to a blender and blend until smooth and creamy. Taste and adjust seasonings.
Serve in a bowl and top with olive oil (if desired), sesame seeds and fresh herbs.
Serve with fresh and fluffy pita bread or add to any bowl.
*I bake my beetroots in kitchen foil with some water at the bottom. I heat up my oven to 200° C / 390° F and bake them for an hour or until I can easily pierce the beetroots with a knife. It can take more or less time depending on your beetroot's size. Once cool enough to handle, I peel the skin off.
You can also choose to steam or boil your beetroots.