Beetroot Hummus
This delightful variation of the classic Middle Eastern dip is not only visually stunning but also packed with nutrients. With its earthy sweetness and creamy texture, beetroot hummus is versatile, easy to make, and sure to impress your guests.
Ingredients
- 1 large beetroot roasted or boiled, peeled, and roughly chopped
- 1 can chickpeas drained and rinsed
- 2 tbsp tahini
- 2-3 tbsp lemon juice adjust to taste
- 2 cloves garlic
- ½ tsp ground cumin
- ⅓ tsp salt adjust to taste
- ½ cup water adjust to the desired consistency
Toppings
- 1 tbsp olive oil
- handful of pomegranate seeds
- 1 tsp hemps seeds
- 1 tsp chopped parsley or dill
Instructions
- The key to a smooth and flavorful hummus is tender beetroot. If you haven’t already cooked it, roast or boil the beetroot until it’s fork-tender. Once cooled, peel off the skin and chop it into manageable pieces.
- In a food processor, combine the chopped beetroot, chickpeas, tahini, lemon juice, garlic, cumin, salt, and water.
- Start blending the ingredients while slowly drizzling in the water, a tablespoon at a time until you achieve a creamy consistency. Don’t rush this step—a smooth texture is key to an irresistible hummus. Adjust the seasoning if needed.
- Transfer your beetroot hummus to a serving dish. Drizzle with a little olive oil and garnish with fresh herbs and sprinkle with pomegranate and hemp seeds. Serve with pita bread, veggie sticks, or even as a spread in sandwiches and wraps.