Ingredients:
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1 can of chickpeas, drained and rinsed
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2 tbsp tahini
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2 tbsp olive oil, plus more for topping
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3 tbsp beetroot kimchi juice
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1 boiled beetroot, peeled and roughly chopped
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Pinch of salt
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Pinch of pepper
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1 tsp smoked paprika
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1 clove garlic (optional)
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Persimmon slices, for topping (optional)
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Hemp seeds, for topping (optional)
Instructions:
1. Combine the chickpeas, tahini, olive oil, beetroot kimchi juice, boiled beetroot, salt, pepper, smoked paprika, and optional garlic in a food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add a little more kimchi juice or water until it reaches your desired consistency.
3. Taste and adjust seasonings as necessary.
4. Transfer the hummus to a serving bowl.
5. If desired, top with persimmon slices, a drizzle of olive oil, and a sprinkle of hemp seeds before serving.