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6 Servings
Recipe By: Ania Lazy Cat Kitchen brita says Duncan says Judy says Ania says Sophie Jones says Ania says Marcia says Ania says Amentha says Duncan says Anna says Ania says Ivana says Ania says Shal says Ania says Shal says Boyan Minchev says Ania says Kalyani says Ania says Kirsty says Ania says Ruth says Ania says Maria Koutsogiannis says Ania says

Vegan Beet Hummus

Ingredients

  • 3 cups cooked chickpeas (approx. 1½ cups dry), peeled
  • 250 g / ½ lb beetroot
  • 2 large garlic cloves
  • 90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
  • 1¼ tsp salt, more to taste
  • 1 tsp cumin (optional)
  • about 180 ml / ¾ cup fridge-cold aquafaba*
  • 4-5 tbsp lemon juice
  • fresh parsley, to garnish (optional)
  • black and white sesame seeds, to garnish (optional)
  • extra virgin olive oil, to garnish (optional)

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