Beet hummus

Yes, the world could be ending. I am not only posting a recipe with beetroot in it, I also happened to eat it. And relish it. Wholeheartedly. Is this real?
It’s no rocket science, really. I just threw a couple of boiled beets in my favourite hummus recipe and got this silky, luscious dip that is straight from heaven.
And if you are getting uncomfortable about this hummus being “too healthy”, I have a small piece of advice for you – Make flat breads, pour yourself some good white wine and slather an obscene amount of this hummus on the bread. It is totally worth it!
Daydreaming aside, I made a gorgeous sandwich with this hummus with some tomatoes. I am also thinking of a tartine next. Soughdough slices with the hummus, olives, cucumber, some lettuce. Mmmmm.

Ingredients:
1 and 1/2 cups boiled chickpeas
1-2 boiled beets
2-3 cloves of garlic
2 tablespoons of extra virgin olive oil
salt to taste
1 tbsp of Tahini (make your own, it is super easy to make)
juice of half a lemon
Method:
Blend all ingredients together and add water to bring to desired consistency. Drizzle with a little bit of olive oil and serve with pita bread/crackers/nachos/carrots.
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