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Beetroot Hummus

Beetroot Hummus recipe
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If you are a hummus fan then this version will also be a winning recipe to make again and again. Cooked beetroot is blended with chickpeas and spices to create a smooth desirable dip with an earthy wholesome taste. Perfectly paired with every type of meat and most vegetables.

 

  • Author: Flaevor
  • Total Time: 15 minutes
  • Yield: 4 - 6 1x

Ingredients

Scale
  • 1 can chickpeas, drained + a little reserved juice from the can
  •  2 medium cooked beetroots
  • 1 heaped Tbsp tahini
  •  2 cloves garlic
  • 1/2 tsp cumin
  •  1 tsp sumac
  • 1 Tbsp lemon juice
  •  60ml good-tasting olive oil + extra for drizzling
  • Sea salt flakes
  • Small handful chopped roasted pistachio nuts.

Instructions

  1. Combine all ingredients in a food processor except oil and blend until smooth. Scrape down the sides of the blender bowl and blend again, this time slowly drizzling in the oil.
  2. If beetroot hummus is too thick, add a splash of cold water to loosen and blend again.
  3. Taste and season with extra salt or lemon juice as necessary.
  4. Top with another drizzle of olive oil and garnish with chopped pistachio nuts.

Keywords: beetroot hummus, how to make beetroot hummus, how to eat beetroot hummus, what is beetroot hummus

Find it online: https://dev.leibniz.uk/beetroot-hummus/