PREPARATIONS

• Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
• Peel the garlic cloves.
• Halve the lemon.
• Cut the beetroot into chunks. If using fresh beetroot, peel it first.

INSTRUCTIONS

1. Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
2. While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
3. Add the beetroot chunks and blend again until well combined.
4. Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.