Recipe Rhubarb and Beet Hummus

Prep Time: 15 min
Cook Time: 1 hr
Total Time: 1 hr 15 min
Servings: 8 servings

INGRÉDIENTS1 cup chopped rhubarb
1 medium beet, roasted and chopped
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves
1/2 teaspoon ground cumin
Salt and pepper to taste
Drizzle as needed
For topping
Dicumped cooked beets
Nicumped walnuts
Sesame seeds black

PRÉPARATION

1. Roast the beetroot. Preheat your oven to 200 C (400 F). Wrap the beetroot in aluminum foil and roast for about 45 to 60 minutes, until tender. Let it cool, then peel and cut it into chunks.
2. Prepare the rhubarb. In a small saucepan, lightly poach the chopped rhubarb with a little water for 2 to 3 minutes, until tender. Drain and let cool.
3. Prepare the hummus in a food processor by combining the roasted beetroot, poached rhubarb, chickpeas, tahini, lemon juice, olive oil, garlic, and cumin. Blend until smooth. If the mixture is too thick, add water a tablespoon at a time until you reach the desired consistency.
4. Seasoning: Taste and adjust the seasoning with salt and pepper as needed.
5. Serving: Pour the hummus into a serving bowl. Top with diced cooked beets, chopped walnuts, and black sesame seeds.
6. Enjoy your vibrant and nutritious rhubarb and beet hummus with your favorite crackers or vegetables!