Beetroot Hummus
Beetroot hummus is bold, bright & delicious! A zesty, creamy dip that's perfect for snacking, sharing, and showing off.
Equipment
- 1 Blender
Ingredients
- 1 Large Red beetroot scrubbed and dried (or a ready cooked beetroot)
- 1/4 Teaspoon Kosher salt or to taste
- 250 Grams Chickpeas 15.5 oz / 440g Can drained
- 3 Tablespoon Tahini paste
- 1 Small Garlic Clove chopped
- ½ Tablespoon Lemon juiced
- ½ Teaspoon Ground cumin
- ½ Teaspoon Ground coriander
- ½ Teaspoon Sumac
- 2 Ice cubes
- 1 Tablespoon Extra virgin olive oil for drizzling
- 30 Grams Crumbled feta cheese for optional garnish
- 1 Small Handful Chopped parsley for optional garnish
Instructions
- Preheat your oven to 400°F (200°C). Drizzle the beetroot with olive oil, wrap it in foil, and place it on a baking sheet. Roast for about 45 minutes, or until you can easily pierce it with a knife. Let it cool.1 Large Red beetroot
- Once the beet is cool, peel off the skin (it should slide off easily) and chop it into chunks.
- Add the chopped beet, chickpeas, tahini, garlic, and lemon juice to a food processor. Sprinkle in the cumin, coriander, sumac (if using), and a pinch of salt.1/4 Teaspoon Kosher salt, 250 Grams Chickpeas, 3 Tablespoon Tahini paste, 1 Small Garlic Clove, ½ Tablespoon Lemon, ½ Teaspoon Ground cumin, ½ Teaspoon Ground coriander, ½ Teaspoon Sumac
- Pulse a few times to combine, then blend on low. Drop in the ice cubes one at a time while blending – this helps make the hummus fluffy and creamy.2 Ice cubes
- Check the texture. Too thick? Add another ice cube or a splash of water. Adjust lemon juice or salt as needed. Blend for up to 4 minutes until ultra-smooth.
- Transfer the beetroot hummus into a serving bowl. Drizzle with olive oil and top with crumbled feta and parsley if using. Serve with your favorite dippers!1 Tablespoon Extra virgin olive oil, 30 Grams Crumbled feta cheese, 1 Small Handful Chopped parsley
Notes
Tips and Tricks
- Use gloves when handling roasted beets to avoid staining your hands.
- Want it zestier? Add a bit of lemon zest or a dash of cayenne for heat.
- Make ahead: Stores well in the fridge for up to 5 days in an airtight container.
- Batch-friendly: Double the recipe and freeze extras in small containers for easy snacking.
Nutrition
Calories: 168kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 196mgPotassium: 315mgFiber: 5gSugar: 5gVitamin A: 55IUVitamin C: 4mgCalcium: 67mgIron: 2mg
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