Gently blend up the ingredients until they have hummus texture. You may have to scrap down the sides to get everything blended well.
Transfer the beetroot hummus to a serving plate or put it in a glass container and refrigerate.
Sprinkle sesame seeds on the hummus when serving.
1 Tbsp sesame seeds
Notes
NUTRITION INFORMATION IS APPROXIMATE!TIPS- Don't like chickpeas? You can use navy beans, cannellini beans or white beans. Make sure they are cooked or you can use canned version of these beans.- Beets will stain your hands. It's temporary, but can be unsightly. So, use disposable gloves on your hands and wear an apron. Learn from my mishaps. :)- Remove the skin form EACH chickpea. Yes, it can be very tedious, especially if you are making a big batch. But, it pays off in the long run. Your hummus will be silky smooth.- Tahini can be substituted with peanut butter, almond butter or hazelnut butter. But, it's always better to use tahini because it's more authentic. - Hummus can stay fresh and tasty for about 2 weeks when refrigerated. However, freezing it will make it loose all texture and flavor. - Use whole peppercorns because they will add a freshly ground flavor. Or you can use 1.5 tsp of ground black pepper- If you have the time, soak 1/2 cup of chickpeas the night before you are going to make this hummus. In the morning, cook the chickpeas in your instant pot. Use the "Beans" option. - You can also use your oven instead of a toaster oven. I just don't like using the big oven for cooking just 2 beets. If you use the oven, keep the temp at 425°F and cook for about 45 minutes.
Nutrition
Calories: 245kcal
Keyword healthy hummus recipes, how to make beetroot hummus, what to make with beets