Description
A vibrant and healthy hummus made with roasted beetroot and chickpeas, perfect for parties or as a nutritious snack.
Ingredients
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beet in foil and roast it for 45–60 minutes until it is fork-tender. Once cooked, cool it down, peel, and chop it into chunks.
- In a food processor or blender, add the chopped beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil. Blend everything together until the mixture is smooth.
- Gradually add cold water one tablespoon at a time until you reach a creamy and silky texture.
- Taste the hummus and adjust the lemon, garlic, or salt as needed.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with sesame seeds, herbs, or roasted chickpeas.
Notes
Store in an airtight container in the refrigerator for about 5 to 7 days. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean