Beetroot and lemon hummus

This recipe is one of my favourites. It’s not the classic beetroot hummus: the touch of lemon peel gives it a very pleasant freshness. It’s smooth with a sweet touch.

I love serving it with crackers. The ones in the photo are from @plantbaes, super tasty, crunchy and very easy to make.

Don’t be scared of the beetroot, because you can barely taste it!

1. Peel the lemons with a peeler, not a grater, without taking the white pith.
2. Put all the ingredients in a food processor and blend until smooth and creamy.
3. Adjust the salt and the texture: if you want it creamier, add more water.
4. Finish with flaky salt and sesame seeds (optional).

I recommend chickpeas cooked at home rather than tinned ones: they taste richer, but they take more time.