I really don’t know whether I am moe obsessed with the taste of this homemade wasabi beetroot hummus, or its vibrant bright pink color! The fact that it is so easy to make (it took me 1 minute to blend everything once I boiled the beets!) makes it that much better too 😉 I love anything that is quick, easy and healthy! It’s really yummy warm or chilled, and great with crackers or fresh veggies! This may be obvious, but it is organic, vegan and gluten-free (duh) and thanks to the chickpeas it is PACKED with plant-based protein! Don’t let the wasabi and ginger scare you, it is NOT spicy at all (although I am known to be pretty immune to spice lol)  instead it tastes more “warm” and I actually found it very soothing!

I hope you enjoy this super simple wasabi beetroot hummus – if you make it post it on your instagram and tag me (@shaylaquinn and tag #namastshay) so I can see!

Ingredients for Wasabi Beetroot Hummus:

200g boiled red beets (I used 4 small red beets)

240g chickpeas (which is about 1/2 a can)

1 clove of garlic

4 TBSP. raw tahini

1 TSP. wasabi ( I found powdered wasabi at Whole Foods!)

Juice of 1/2 an organic lemon

1 TSP. dried ground ginger

Fresh chives for garnish

Black sesame seeds for garnish

Himalayan pink salt to taste

Cooking Instructions:

1. Peel 3-4 small red beets, make sure all of the skin is removed
2. Boil peeled beets until you can easily stick a fork through them. It took me about 15-20 minutes on medium heat.
3. Place boiled beets + 1/2 a can of organic chickpeas + 1 clove of raw garlic + 4 TBSP. of raw tahini + 1 TSP. wasabi + juice of 1/2 an organic lemon + 1 TSP. dried ground ginger + a dash of Himalayan pink salt into a blender and blend until smooth!
4. Garnish with black sesame seeds and fresh chives (or not) and serve immediately or throw it into the refrigerator and serve chilled!