How to Make Beetroot Hummus
- Drain the canned beets and discard the canned liquid. Place the beets in a food processor fitted with the chopping blade.
- Rinse and drain the canned chickpeas, and take care to pinch the skins off and discard those or your hummus will be gritty. Trust me, it is worth the pain.
- Put the chickpeas in with the beets and remaining ingredients.
- Puree until smooth. Garnish with a little extra virgin olive oil and minced pistachios if you like, but not required. Serve with toasted pita bread or vegetables, or use as a spread on sandwiches and wraps.