Beetroot Hummus

Serving 4 pax
Preparation Time 60 mins
Skill Easy

1 Small roasted beetroot
Canned chickpeas or Cooked chickpeas
1 Large lemon (zested)
1/2 Large lemon (juiced)
1 Healthy pinch salt and black pepper
2 Large cloves garlic (minced)
2 tbsp Tahini
1/4 cup Extra virgin olive oil
Veggie “chips”: 1 cucumber, sliced OR 1 Indian brinjal, sliced

  1. Soak 150g of chickpeas overnight.
  2.  Scrub and wash the beetroot. Drizzle a bit of olive oil or avocado oils then roast the beets in a oven-safe dish for 60 minutes at 190 C.
  3. Boil the soaked chickpeas for 45 minutes.
  4. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  5. Add remaining ingredients except for olive oil and blend until smooth.
  6. Drizzle in olive oil as the hummus is mixing.
  7. Taste and adjust seasonings as needed.
  8. Serve it as an appetizer with crackers or with veggies as an afternoon snack.

• For cucumbers, slice a fresh.

• For toasted brinjal: Cut the brinjal into slices. Place sliced eggplant in dry skillet and toast 30 seconds to 1 minute each side, so that the eggplant softens slightly and becomes golden brown in color

Browse Recipes