Cultured Roasted Beetroot Hummus (Gut-Friendly + Vibrant)

Name: Cultured Roasted Beetroot Hummus (Gut-Friendly + Vibrant)
Ingredients: 200 g dried chickpeas, soaked overnight and cooked (about 3 cups cooked), drained and rinsed; 1 cup roasted beetroot (from about 2 to 3 medium beets); 4 to 6 garlic cloves; 1/2 cup cultured onion brine (from fermented onions or similar); 1/4 cup tahini (or 3 Tbsp toasted sesame seeds, or toasted sunflower seeds); Juice of 1 lemon; 1 tsp cumin; 1 Tbsp sea salt (Celtic or pink salt); 1/2 tsp black pepper; 1/4 to 1/2 cup extra-virgin olive oil (used to finish and, if fermenting, to seal the surface)

brennamay.com

A vibrant roasted beetroot hummus that can be eaten fresh or cultured for better digestion and bite. Traditional prep, simple ingredients, deeply satisfying.

View full recipe on brennamay.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brennamay.com.

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Ingredients

200 g dried chickpeas, soaked overnight and cooked (about 3 cups cooked), drained and rinsed
1 cup roasted beetroot (from about 2 to 3 medium beets)
4 to 6 garlic cloves
1/2 cup cultured onion brine (from fermented onions or similar)
1/4 cup tahini (or 3 Tbsp toasted sesame seeds, or toasted sunflower seeds)
Juice of 1 lemon
1 tsp cumin
1 Tbsp sea salt (Celtic or pink salt)
1/2 tsp black pepper
1/4 to 1/2 cup extra-virgin olive oil (used to finish and, if fermenting, to seal the surface)