Beetroot hummus is a vibrant twist on the classic chickpea dip, bringing an earthy sweetness and stunning pink hue to your table. The roasted beets lend a unique flavor that pairs beautifully with the traditional garlic and lemon zest of hummus, making it perfect for spreading on sandwiches, dipping veggies, or serving as part of a mezze platter. Not only does this recipe provide a burst of color, but it’s also packed with nutrients like antioxidants, fiber, and plant-based protein. Enjoy it as a healthy, flavorful addition to any snack or meal.
Ingredients:
- 1 medium beet, roasted and peeled
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil, plus more for garnish
- Salt and pepper, to taste
- Water (if needed, for desired consistency)
- Fresh parsley and sesame seeds, for garnish (optional)
Instructions:
- Roast the beet: Preheat the oven to 400°F (200°C). Wrap the beet in aluminum foil and roast it for about 45–60 minutes, or until tender when pierced with a fork. Let it cool, then peel and chop.
- Blend ingredients: In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, cumin, and olive oil. Blend until smooth, scraping down the sides as needed.
- Adjust consistency: If the hummus is too thick, add a tablespoon of water at a time and blend until you reach your desired consistency.
- Season to taste: Add salt and pepper to taste, and blend again.
- Garnish and serve: Transfer the beetroot hummus to a serving bowl. Drizzle with a little olive oil and garnish with fresh parsley and sesame seeds, if desired. Serve with pita bread, crackers, or fresh veggies.
Enjoy this colorful, nutrient-packed dip!
