Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup pickled beets
- 1/2 cup tahini
- 2-3 cloves garlic, roughly chopped
- 1 tablespoon freshly chopped dill (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
Instructions
- To a large food processor, fitted with a metal blade, add the drained chickpeas, pickled beets, tahini, lemon juice, garlic, dill, olive oil and salt.
- Turn the food processor on and blend on high speed. Slowly drizzle in your liquid (either pickled beet juice, olive oil, chickpea liquid or water) until desired consistency is reached. I used about 1/3 cup of the pickled beet juice.
- Give the hummus a taste and add any extra seasonings needed. Transfer hummus to a container with a lid and enjoy immediately, or store in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
