Recipe: Beetroot Hummus
Everyone has heard of hummus. It's the classic Middle Eastern dip made with chickpeas, tahini, garlic, and citrus.
Everyone has heard of hummus. It's the classic Middle Eastern dip made with chickpeas, tahini, garlic, and citrus. But hummus with Beets? This pink twist to the extremely healthy hummus that can be quickly made by combining all of the ingredients in a mixing bowl. It can be refrigerated and is a nutritious snack. This recipe is for a simple and easy dip to serve with crackers or as a sandwich spread on toasted bread. You can use raw beets or roast them in the oven for a deeper flavour.
- 4 Beetroot, boiled & cubbet
- 2 tbsp Tahini Sesame Seed paste
- 2 tbsp Lemon Juice
- 1 clove Garlic, chopped
- 1 tbsp ground cumin
- 1 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1 tbsp Lemon Zest
- Pinch of Salt
- Fresh Ground Pepper to taste
In the food processor, combine the tahini, boiled beet, lemon juice, garlic, cumin, pepper and salt.
Slowly sprinkle in the olive oil while the machine is running and blend until smooth.
Adjust seasoning to taste, adding extra olive oil, lemon juice, garlic, cumin, or salt if necessary.
Transfer to a serving bowl and top with lemon zest, large salt flakes, or whatever else your heart desires.
Swirls of olive oil in the dish also look great and taste great.
Chill for up to 3 days in the refrigerator or freeze for longer storage.
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