Lemon Beet Hummus is the perfect appetizer or snack, especially in the season of the beets. Just its bright pink color gives a happy vibe. It's a fabulous vegan spread you can enjoy with pita bread or pita chips, and sandwich, or any bread.
In a medium size pan, add the chickpeas, 5 cloves of garlic, the onion, and salt to taste, the bouillon powder and cover with water.
Boil dried chickpeas for 25 minutes, or until is soft, then drain and rinse. When they seem overcooked, that's better for dips.
Prepare Canned Chickpeas
If you use canned chickpeas, In a medium-sized pan bring to a boil in water for 10 minutes, or until seems overcooked. Again, because it's better for dips
Roast Beetroot
Meanwhile, wash the beets and wrap them in foil. Place on baking sheet.
Bake them at 350℉ for 45 minutes or until are soft. They're ready when you can pierce them with a fork.
Let cool down, then slide the skin off with your hands and dice.
Making Hummus
Add chickpeas, roasted beetroot, lemon juice with the zest, and all the ingredients in a blender or food processor. Combine them until smooth and creamy.
If needed add water to make it more smooth and creamy.