Beetroot Hummus

Growing up, I hated hummus. Everyone I knew loved it but I just couldn't. Everytime I would try to like hummus but everytime I tried it I realized why I didn't like it. It took me years just to be able to eat it and not hate it. Now, I am fine with hummus but I prefer the ones that have a 'twist'/flavour. This beetroot hummus was one of the hummus's that made me enjoy eating it, I literally never want to stop when I eat this.

This is my literal favourite hummus. Other hummus's I enjoy include pesto hummus, butternut squash hummus, etc.. You can eat this on top of salad/tabbouleh, on toast, make it a dressing/sauce, or just eat it as a dip with veggie sticks or bread.

This hummus is so creamy and low in oil which is awesome. Also it is made with items that are most likely already in your pantry! So it is super quick, simple, and easy to make .

Ingredients : 

• 1 can of chickpeas (rinsed, peeled, and drained) ; 400g can 
• 1 can of sliced beetroot (drained) ; 425g can 
• 1 whole bulb of garlic (peeled and minced/chopped)
• Juice of 1 whole lemon 
• Zest of 1/2 the lemon used
• 3 tbsp tahini 
• 2 tbsp olive oil 
• 1 tsp cumin (more/less to taste)
• Salt and pepper to taste 

Steps : 

1. Prepare all the ingredients mentioned above; the beetroot, chickpeas with skin removed (removing the skin helps make it creamy!) , lemon juice and zest, etc..
2. Place all the ingredients in the food proccessor; its best to place the spices after the wet ingredients. Then blend until a very smooth consistency is reached. Alternatively, you can also do this in a bowl with a handheld blender. If using the handheld blender, then blend the liquids and spices first, then add chickpeas a bunch at a time so it can blend easier (or just throw them all in and blend to make it quicker !) 
3. Place the beetroot hummus in a container until cold
4. Plate it, top it with what you like (e.g. seeds, pomegranete, olive oil), and enjoy!