By Bornika Das
May 30, 2024
Beetroot hummus is a twist to the classic Middle Eastern dip, adding a sweet and earthy flavour along with vibrant colour. It is not only nutritious but also delicious in taste. To create this simple delightful spread, follow the simple steps:
1 medium beetroot 1 cup chickpeas, drained and rinsed 2 tablespoons tahini 2 tablespoons lemon juice 2 cloves garlic 2 tablespoons olive oil 1 teaspoon ground cumin Salt and pepper to taste Optional: fresh coriader leaves and sesame seeds for garnish
Preheat your oven to 200°C. Wrap the beetroot in aluminum foil and roast for 45-60 minutes, until tender. Alternatively, you can boil the beetroot until soft. Once cooked, allow it to cool, then peel and roughly chop.
In a food processor, combine the roasted beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, and cumin. Blend until smooth, pausing to scrape down the sides as needed.
Add salt and pepper to taste. If the hummus is too thick, you can add a tablespoon of water or olive oil to reach your desired consistency.
Transfer the beetroot hummus to a serving bowl. Drizzle with a bit of olive oil and garnish with fresh coriander leaves and sesame seeds if desired.