This beetroot hummus is a cheeky little departure from your standard hummus and adds a bit of colour to your dip! It’s ridiculously simple and relatively quick to make and you can have it as beetrooty or garlicy as you like. Serve with warm pitta, crusty French bread or just simple crudities. A great staple to have in the fridge for a handy (and healthy) snack over Christmas.
What You’ll Need
2 tablespoons Tahini
4 x beetroot (we used vacuum packed beetroot in water but you can use fresh – approx 250g)
1 tin chickpeas (reserve some of the chickpea liquid)
1/2 – 1 clove of garlic
1 teaspoon cumin
1 tablespoon olive oil
1.5 teaspoons salt
Juice of one lemon
Chopped parsley to serve
- First up you need to cook the beetroot. We baked ours (whole) in the oven (200C for approx 50 mins – 1 hour) by creating a tin foil parcel with a few drops of water to keep it moist before loosely securing it. But you can boil or steam it if you prefer.
- When cooked the beetroot should cut easily with a knife.
- Next thinly slice the beetroot using a sharp knife. We used a mandolin which sliced up the beetroot in no time at all.
- Using a blender (or food processor) add the lemon juice, egg, chickpeas, garlic, tahini, oil & beetroot slices. Pulse until you get the right consistency. You are aiming for a smooth even paste. Add some of the chickpea water if you need to loosen the consistency.
- Season with cumin & salt to taste.
- Sprinkle with chopped parsley and/or sesame seeds.
- Serve with breads, pitta or crudities
Top Tip: Add garlic a little at a time to the blender to taste so as to avoid an overpowering hummus.