Vegan Beet Hummus

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JustIngredients Beetroot Powder

The powerfully pink colour alone makes this recipe worth while but it just so happens to taste divine too!


180ml Aquafaba
4-5 tbsp Lemon juice
400g Chickpeas cooked
250g Beetroot cooked
2 teaspoons Beetroot powder
2 Garlic cloves
90ml Tahini
1 1/4 teaspoon Salt
1 teaspoon Cumin
Pistachios to garnish


Add the aquafaba and lemon juice to a blender followed by the chickpeas, beetroot, beetroot powder, garlic, tahini, salt and cumin. Blend until smooth. If too thick, add more aquafaba and blend.

Spoon into a bowl and serve with nuts on top. Season with extra salt, cumin, garlic or lemon juice if needed.

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