Vibrant Beetroot Hummus
Ingredients
- • 450 g medium beetroots
- • 400 g cooked chickpeas
- • 60 ml tahini
- • 60 ml fresh lemon juice
- • 2 cloves garlic
- • 45 ml extra virgin olive oil
- • 5 ml ground cumin
- • 5 ml salt
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 200°C (400°F). Wrap beetroots individually in aluminum foil and place on a baking sheet.
- 2
Roast beetroots for 45 minutes or until tender when pierced with a fork. Let cool slightly.
- 3
Once cool enough to handle, peel the beetroots - the skins should slip off easily. Cut into chunks.
- 4
In a food processor, combine the beetroot chunks, chickpeas, tahini, lemon juice, garlic, 30ml (2 tbsp) of olive oil, cumin, and salt.
- 5
Process until smooth and creamy, scraping down the sides as needed. If too thick, add 1-2 tablespoons of water.
- 6
Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
- 7
Transfer to a serving bowl, drizzle with remaining olive oil, and create a swirl pattern on top.
- 8
Serve at room temperature or chilled with pita bread, vegetables, or crackers.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This stunning pink hummus transforms the classic dip into a showstopper that's as delicious as it is beautiful. The earthy sweetness of roasted beetroot pairs perfectly with creamy tahini, making it ideal for entertaining or adding color to your mezze spread."
