The most beetiful Mediterranean dish and the easiest recipe to whip-up for a late afternoon snack or an apéro dip for your guests. My beet hummus will be your new go-to. Time: 15 minutes (if using pre-cooked beets) Serves 8 Ingredients: 6 small cooked beets (homemade or canned) or 3 large 3/4 can of chickpeas 1/3 cup tahini Juice of a whole lemon 1/2 cup avocado oil 3-4 garlic cloves 3 medium sized ice cubes Salt and pepper to taste Toppings: 1/4 cup roughly chopped pistachios 2 tablespoons vegan feta (I like the one from Violife) A drizzle of Olive Oil 1 tablespoon roughly chopped fresh dill 1 pinch of flaky finishing sea salt (I use Maldon) Recipe: In a food processor or blender, add all of your ingredients. Make sure to add the 3 ice cubes for a thicker hummus or none for a smoother texture hummus. Once blended, add 2-3 large tablespoons to a dish, smooth out with a spoon and add toppings to serve. Enjoy with your favorite crackers and crudités. Bon appétit! Enjoy! 🍋🧄 — #veganrecipes #snackideas #beets #beethummus #hummus #aesthetically #aestheticreels #foodforfoodies #beautifulfood #cookbeautiful #seasonsofsimplicity #pursuepretty #beautifulcuisines #foodphotographer #foodstylingandphotography #healthysnack #frenchgirlstyle #frenchgirl #easyvegan