Beetroot Hummus
Vibrant, creamy, and naturally sweet, this beetroot hummus is a delicious twist on the classic dip. Perfect with my pea fritter recipe.
Beetroot is a nutritional powerhouse, with a range of health benefits. It is an excellent source of dietary fibre and packed with antioxidants which help combat inflammation.
Ingredients
2 medium beetroots
1 can (400g) chickpeas, drained and rinsed
2-3 tablespoons tahini
1-2 garlic cloves (adjust to taste)
2 tbsp lemon juice (more to taste)
1 tbsp olive oil (plus extra for drizzling)
Salt, to taste
½ tsp ground cumin (optional)
A few tbsp of cold water (to adjust consistency)
Method
Wash the beetroot, drizzle with extra virgin olive oil and roast with the garlic for 50 minutes (or until tender) at 180ºC, leaving the skin on both
In a food processor, combine the cooked beetroot, chickpeas, tahini, garlic (squeezed out of its skin), lemon juice, olive oil, cumin, and a pinch of salt.
Blend until smooth, adding cold water a tablespoon at a time until you reach your desired consistency.
Taste and adjust seasoning. You can add more lemon juice or tahini too depending on your taste
Spoon into a bowl and drizzle with extra virgin olive oil. You could also top with sesame seeds, chopped herbs or crumbled feta if you wish.
TIP:
For ease, you can use pre-cooked beetroot which you’ll find in the salad aisle at the supermarket. Just make sure it doesn’t have vinegar on it!
This beetroot hummus recipe keeps well in the fridge for up to 5 days. Enjoy!