Beetroot hummus! This is one of my favorite variations of the traditional hummus dip. I absolutely love beetroots and i feel they add lightness and earthiness to the regular hummus dip. A very important point is to roast or stream the beets with their peel on to retain the maximum flavor.
Beetroot Hummus
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Cook time:
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- Description
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- Ingredients
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- Nutrition
BY YASMINE IDRISS
Beetroot hummus! Beetroot hummus! This is one of my favorite variations of the traditional hummus dip. I absolutely love beetroots and i feel they add lightness and earthiness to the regular hummus dip. A very important point is to roast or stream the beets with their peel on to retain the maximum flavor.
Ingredients
- 2 cups of blended roasted beetroots
- 2.5 cups of boiled chickpeas
- 1 crushed garlic clove
- 1/2 cup tahini
- 1/2 cup lemon
- 2 tbsp reserved cooking liquid/ 1-2 ice cubs
- 1.5 tsp ground cumin
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
Method
- 1)
In the bowl of a food processor, place the chickpeas, crushed garlic and the spices.
- 2)
Pulse until starting to come into a chunky paste. While the motor is running on slow, through the funnel, drizzle the lemon juice, the tahini and the oil. Pulse until smooth.
- 3)
Here you can add some of the liquid and/or a cook of ice cubes
- 4)
The cold ice cubes will help the paste stay light in color.
- 5)
Scrape the sides ion the bowl and pulse one more time.
- 6)
When smooth and ready, remove from the bowl and reserve on the side.
- 7)
In the same bowl (no need to clean), place the beetroot.
- 8)
Blend until creamy.
- 9)
Transfer the chickpea paste (or hummus) back into the bowl and pulse them together to combine, you can also use your spatula to combine.
- 10)
Transfer to a serving plate, decorate with the cumin seeds (and some chickpeas if you like) and drizzle with more olive oil.
- 11)
Serve with arabic (pita) bread or any fresh bread of your choice.