A light and vibrant beetroot hummus using creamy El Navarrico chickpeas and Fresh As beetroot powder, perfect for adding a pop of colour to your cheese boards and entertaining spreads.
725g El Navarrico Chickpeas
3 garlic cloves, crushed
Juice of 1 1/2 lemons
4 Tbsp Salvagno organic extra virgin olive oil
1 tsp Sal de Añana salt flakes
3 tsp Fresh As beetroot powder
Aquafaba (this is the liquid in the chickpeas jar)
In a blender, combine chickpeas, garlic, lemon juice, olive oil, salt and beetroot powder. Blend until smooth. Gradually add aquafaba to achieve the desired consistency.
Transfer the hummus to a bowl and finish with a sprinkle of sieved beetroot powder and a swirl of olive oil.
Serve with Bioitalia grissini or Sabato crostini.
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