250-300 grams cooked chickpeas 60 grams light tahini 2 tablespoons lemon juice 1-2 medium cloves garlic Dash of Tabasco 1 level teaspoon smoked paprika ½ teaspoon Himalayan salt 100 –150 ml Iced water 130 grams cooked purple beetroot Extra virgin olive oil to drizzle
Place chickpeas in blender and process to a thick paste, adding a little iced water if necessary.
Next add tahini, lemon juice, garlic, tabasco, smoked paprika, salt and iced water and process for about 2 minutes until very smooth and creamy. Add beetroot and blend for 2 more minutes. Transfer hummus to a bowl and cover with cling, allowing flavours to infuse for 1 hour. If not using right away store in fridge for about 3-4 days.
You may need to add extra water to make it a more-light creamy consistency. I usually drizzle over olive oil just before serving.
Serve with vegetables, Turkish flat breads, pitta; or in wraps, or as part of a Mezze.
Diabetic friendly Low GI Sports Endurance and Recovery Gluten Free / Wheat free Dairy free Vegetarian Vegan