You’ll be glad to know that your fantasies have come true if you thought dairy-free waffles were the stuff of fairy tales.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
Ingredients
- 2 small cooked beets, chopped
- 1 (15 ounce) can chickpeas, drained with liquid reserved
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 clove garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
- If you don’t have any leftover beets, roast 2 small beets (about 1/4 pound) in the oven wrapped in aluminum foil with a drizzle of olive oil and a pinch of salt at 375 degrees (180 degrees celsius) for 45 minutes, or until soft. You can then let cool and peel to use in the hummus.
Reviews
Absolutely delicious. I oven roasted the beets and used dried chickpeas I cooked the day before. Reserved some of the cooking liquid and added it . I find it makes for a creamier texture.
Great recipe and very easy. I followed the recipe with just minor changes. I used a can of sliced beets for convenience. I didn’t need or use any of the reserved chickpea liquid. Will make again!
I used olive oil instead of reserved chickpea liquid, which worked great