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Beetroot Hummus Recipe
- Total Time: 10 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
Beetroot Hummus is a quick and delicious dip made with a refreshing flavour of hummus and beets. This recipe is simple to make, bright in colour and flavours, can be served as a dip with pita bread, chips, or veggies or as a sandwich spread or anything you like!
Ingredients
Scale
- 2 cups chickpeas, soaked & boiled
- 1 large beetroot, boiled, diced into quarters
- ½ tablespoon tahini
- 5–7 garlic cloves
- ½ lemon juice
- ½ teaspoon roasted cumin powder
- Salt to taste
- ¼ cup olive oil
For Garnish
- Boiled chickpeas,
- Olive oil
- Zatar powder (optional)
- 1 tablespoon fresh parsley (chopped)
Instructions
- In a mixer grinder or a food processor, add all the ingredients like boiled chickpeas, beetroot, tahini, garlic cloves, lemon juice, roasted cumin powder, salt to taste, and olive oil.
- Grind everything together and make a semi-fine paste.
- Transfer it to a serving bowl and garnish it with some boiled chickpeas, olive oil, zatar powder, and fresh parsley.
- Beetroot hummus is ready to be served with pita bread, lavash, or any veggies you like.
Notes
- You can add reserved chickpea water or water to adjust the consistency of hummus. Make sure, the hummus should have a grainy texture, thick but not runny.
- This homemade beets hummus stays fresh for 3 to 5 days, if it is covered well in the refrigerator. If using less garlic or lemon juice you use for this recipe then much longer the hummus will remain fresh.
- You can refrigerate hummus or use immediately. I always like to serve it at room temperature.
- Traditionally it is eaten with pita bread, but you can feel free to serve it with chips or sliced veggies of your choice.
- Prep Time: 05 minutes
- Cook Time: 05 minutes
- Category: Accompaniments
- Cuisine: Middle Eastern
