Ingredients for 2 people:
200g cooked chickpeas
100g Sauerbeet
1 clove garlic (or SauerGarlic even better!)
zest and juice from 1 medium lemon
4 tablespoons tahini
2 tablespoons olive oil
¼ teaspoon salt
1 teaspoon ground cumin
Instructions:
Place SauerBeet, chickpeas and garlic into a food processor and blitz for 1 minute until ground.
Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok. If it’s dry or you want to thin it out and make it more creamy, add more tahini or juice from SauerBeet, until you like the consistency.
Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
Scrape into a serving bowl and serve with your favorite bread (focaccia in the picture).
Refrigerate in an airtight container if you aren't serving right away. SauerBeet hummus will keep in the fridge, covered well, for 4-5 days.
Enjoy your Sauerbeet hummus!