Beetroot hummus is a vibrant, delicious, and healthy twist on the classic hummus recipe. It’s packed with nutrients and boasts a beautiful pink colour that will brighten up any meal. This recipe is perfect as a dip, spread, or accompaniment to your favourite dishes. It’s easy to make and a wonderful way to incorporate more vegetables into your diet.
Ingredients
- 2 medium beetroots, cooked and peeled
- 1 can (400g) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons lemon or lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- Fresh parsley or coriander leaves, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Cook the Beetroot:
- If you haven’t cooked your beetroots yet, you can roast or boil them. To roast, preheat your oven to 200°C (180°C fan). Wrap the beetroots in foil and roast for about 45-60 minutes until tender. To boil, place the beetroots in a pot of water, bring to a boil, and simmer for 30-40 minutes until soft. Once cooked, allow them to cool, then peel and roughly chop.
- Boil the chickpeas in water for 30 minutes – I find this makes a better, smoother hummus.
- Prepare the Hummus:
- In a food processor, combine the chopped beetroot, chickpeas, tahini, lemon or lime juice, garlic, cumin, and coriander. Blend until smooth.
- Add Olive Oil:
- While the food processor is running, slowly drizzle in the olive oil. Blend until the hummus is creamy and smooth. You may need to stop and scrape down the sides of the bowl a few times.
- Season:
- Taste the hummus and season with salt and pepper to taste. Blend again to combine.
- Serve:
- Transfer the beetroot hummus to a serving bowl. Garnish with fresh parsley or coriander leaves and a sprinkle of sesame seeds, if desired.
Tips
- Consistency: If the hummus is too thick, you can add a tablespoon of water at a time until you reach your desired consistency.
- Flavour Variations: Feel free to add other spices or herbs to the hummus to suit your taste. Smoked paprika, cayenne pepper, or fresh mint can add an interesting twist.
- Storage: Store the beetroot hummus in an airtight container in the fridge for up to 5 days.
Serving Suggestions
- As a Dip: Serve with fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips, or with pita bread and crackers.
- As a Spread: Use it as a spread for sandwiches, wraps, or toast.
- In Salads: Add a dollop to your favourite salads for an extra burst of flavour and colour.
- With Grilled Meats: Beetroot hummus pairs wonderfully with grilled chicken, lamb, or beef.
Beetroot hummus is not only visually stunning but also packed with flavour and nutrition. It’s a versatile recipe that can be enjoyed in many ways, whether as a snack, side dish, or part of a larger meal. Try making this beetroot hummus at home and enjoy a healthy, tasty treat that’s sure to impress.
At home with Mrs E 