Beetroot Hummus
Search
Shopping cart
Cart
Recipe cover image

Beetroot Hummus

Recipe info icon

Level

moderate
Recipe info icon

Cooking

105 min
Recipe info icon

Preparation

60 min
Ingredients
Servings
4
Chickpeas
or cooked chickpeas
150 g
Beetroot
small sized, roasted
1
Extra Virgin Olive Oil
14 cup
Garlic Cloves
large sized, minced
2
Lemon
large sized, zested
1
Lemon
juiced
12
Tahini
2 tbsp
Salt
1 pinch
Black Pepper
1 pinch
How to cook
Prepare the chickpeas
  • Soak 150g of chickpeas overnight.
  • Boil the soaked chickpeas for 45 minutes.
Prepare the beetroot
  • Scrub and wash the beetroot.
  • Drizzle a bit of oil then roast the beets in a oven-safe dish for 60 minutes at 190°C.
  • Leave the roasted beetroot to cool, then peel and quarter it.
Assemble and serve
  • Place the cooled beetroot in your food processor and blend until only small bits remain.
  • Add in the lemon zest, lemon juice, Tahini, garlic, salt and black pepper then blend until smooth.
  • Drizzle in the olive oil as the hummus is mixing.
  • Taste and adjust seasonings as needed.
  • Serve it as an appetizer with crackers or with vegetables as an afternoon snack.
Shop ingredients