Beetroot hummus recipe:
1 ½ tsp. coriander
2 ⅓ cup lemon juice
3 ⅔ cup tahini (My preferred brand is Soom, but Joyva is good too.)
4 1 tsp. salt
5 8slices cooked beets (available pre-cooked in the produce section)
6 2 cans of chickpeas, strained and rinsed
7 3 ice cubes
8 ¼ cup olive oil
9 Black or white sesame seeds to top
10 1 Tbsp. assorted herbs, chopped (I like dill and parsley)
11 2 cloves of garlic
In a food processor, combine the garlic, coriander, lemon juice, tahini and salt.
Pulse until the garlic is minced in the lemon juice-tahini mixture.
Add in the beets and chickpeas, and pulse again into an almost smooth paste.
Toss in the ice cubes, and let the blades run until you’re pretty sure there are no more visible ice chunks.
Slowly pour in the olive oil with the blades running until the oil is gone and the mixture is finally creamy and smooth.
Top with black and white sesame seeds, dill and parsley to serve.