14 oz (400g) can of Chickpeas, drained (reserving ¼ cup liquid from the can)
1 fresh beet (or 1 pickled beet from the jar)
½ cup (70g) feta cheese, crumbled (save some for garnish)
3 tablespoons extra virgin olive, avocado or grapeseed oil
2 tablespoons tahini
juice from 1 lemon
2 cloves of garlic
½ tsp cumin
½ tsp sea salt
¼ tsp fresh black pepper
Garnishes: Freshly chopped parsley, feta cheese and olive oil (or oil of your choice)
Instructions
If you are roasting your beet (preheat oven to 350F), trim off the stems, leaving about ½ inch attached, lightly coat with olive oil, wrap in foil and bake for 40-45 minutes.
Let the beet cool a bit so you don't burn your hands. Unwrap the beet, cut off the stem and peel off the skin with paper towels. Slice the beet into quarters.
In a blender, add chickpeas, ¼ cup chickpea brine, oil, cumin,tahini, garlic cloves, lemon juice, salt and pepper. Blend until the desired consistency is reached. I like mine with a little texture.
Now add in your beet and feta cheese. Blend again to incorporate.
Garnish with additional feta cheese, chopped fresh parsley and a nice swirl of oil.
Can be stored up to 3 days in the fridge.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/01/20/vegan-pink-beet-hummus-with-soft-chewy-naan-bread/