Beet hummus with cumin

HOT PINK! I fell in love with the vivid pink color of this creamy beetroot hummus! Doesn’t it look attractive? If you like chickpea spreads, you will love this combination of ingredients. Beside the beets, I also added cumin to the recipe, which gives this spread a special aroma.

1 small beet, raw
200 g cooked chickpeas
2 tbsp tahini (sesame paste)
2 garlic cloves
juice of 1 lemon
2 tbsp water
a pinch of salt
1 tbsp ground cumin

Mix all the ingredients in a blender and blend until smooth. Serve hummus with fresh vegetables, cooked meals, galettes or wholemeal/gluten-free bread.