Beautiful Beet Hummus
This hummus gets a rosy hue with the background flavour of earthy beets and a touch of dill from the beet soup. It’s as delicious as it looks and you can also use it to garnish our Beautiful Beet Soup.
Makes 2 1/4 cups (560 ml)
Place the beet soup in a pot and cook over medium heat stirring occasionally until the soup thickens and reduces to 1 cup (250 ml). Remove from the heat, transfer to a wide and shallow container and cool completely in the fridge.
Combine the chickpeas, cooled beet soup, lemon juice and salt in your food processor or blender. Puree until smooth. Add the tahini and garlic and puree until well combined, scraping down the sides of the bowl as needed. Taste and adjust with lemon juice and salt to please your taste buds. Keep for 1 week, covered and refrigerated.