Classic (sprouted) Chickpea Hummus is one of my staples, too good not to eat pretty much every week, with veggies or spread on crackers and raw bread or in a wrap.
This version though is even better, because: color! And a fine beetroot sweetness complimenting the sesame flavour.
How to make raw beetroot hummus:
Roughly chop the beetroot and puree in a high speed blender or food processor.
Peel garlic, and add it together with all other ingredients to the puree.
Blend until smooth.
To taste: add an extra dash of olive oil and spices.
Store refrigerated for up to 4 days.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!