Name: Roasted Beetroot Hummus with Spanish Paprika
Ingredients: 2 cups cooked chickpeas (reserve the liquid); 1/3 cup tahini; 3 tbsp chickpea liquid (or water); 2 tbsp lemon juice; 2-3 roasted beetroot; 1 tsp spanish paprika (or to taste); 1/2 tsp salt (or to taste)

Ingredients

Scale

2 cups cooked chickpeas (reserve the liquid)
1/3 cup tahini
3 tbsp chickpea liquid (or water)
2 tbsp lemon juice
2-3 roasted beetroot
1 tsp spanish paprika (or to taste)
1/2 tsp salt (or to taste)

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Instructions

In a food processor, mix the tahini, chickpea liquid, and lemon juice until combined.
Add the cooked chickpeas and mix until combined. Then add the beetroot and combine.
Add in spanish paprika and salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Can be stored for up to 4-5 days in the fridge! Enjoy.