Put the chickpeas in a sieve, rinse well and drain. Roughly dice the beetroot and peel the garlic.
Put the chickpeas, beetroot, garlic, lemon juice, olive oil and tahini in a blender or food processor. Add the cumin, salt and pepper.
Blend everything until the hummus is creamy. If the mixture seems too firm, add water a tablespoon at a time and keep blending.
Taste the hummus and balance it with more lemon juice, salt, pepper or cumin if needed. Leave it to rest briefly so the flavours come together.
For an especially smooth texture, blend the hummus thoroughly once more. Then spoon it into a bowl.
Good to know
A hummus like this brings colour to the table straight away. It's creamy, savoury and pleasantly fresh. Especially on long days, I love simple recipes like this.
Swaps
Tahini → almond butter (milder flavour, provides vitamin E) | olive oil → avocado oil (more neutral, with monounsaturated fat) | lemon → lime (similarly fresh, a little more aromatic) | cumin → ground coriander (milder, with essential oils)
Allergens
Contains sesame from the tahini. Season mildly for children and use less garlic if needed; during pregnancy the ingredients are generally fine with good kitchen hygiene and pasteurised, pre-cooked beetroot.
