beet hummus without tahini
Time 30 mins
Servings 4 people

Ingredients  

  • 1 can chickpeas
  • 2 red beets
  • 1/2 cup almond pulp
  • 2 cloves of garlic
  • 1/2 lemon (juiced)
  • salt
  • pepper
  • 1 tbsp olive oil

Instructions 

  • Peel and cut beets into small cubes. Cook them in the medium-size pot for about 30 minutes until beets are tender. Drain and set aside to cool down.
  • Once the beets are cooled down place them with the rest of the ingredients into a food processor.
  • Add salt and pepper to taste.
  • Keep in refrigerator for up to 3 days.