Beet Hummus
Vibrant pink beet hummus with earthy sweetness balanced by bright lemon and aromatic spices - ultra smooth and perfect for dipping.
Equipment
Ingredients
Ingredients
beets (roasted)
2 medium
chickpeas (cooked, drained)
400 g
baking soda
1 tsp
tahini
60 g
garlic (minced)
2 cloves
cumin (ground)
1 tsp
coriander (ground)
0.5 tsp
salt
0.5 tsp
black pepper (ground)
0.25 tsp
extra virgin olive oil
60 ml
lemon (zested, juiced)
1 medium
za'atar
1 tbsp
parsley (chopped)
2 tbsp
Instructions
Prepare chickpeas
Add chickpeas and baking soda to a pot, cover with water and bring to a boil. Cook until very soft, about 20 minutes.
Roast beets
Preheat oven to 200°C. Wrap beets in foil and roast until tender, about 30-40 minutes. Let cool, then peel and chop.
Blend hummus
In a food processor, combine roasted beets, cooked chickpeas, tahini, garlic, cumin, coriander, salt, pepper, olive oil, lemon zest and juice. Blend until ultra smooth.
Serve
Transfer to a serving bowl. Drizzle with olive oil, sprinkle with za'atar and chopped parsley. Serve with pita, vegetables or crackers.
Original recipe
Storage
Store in airtight container. Stir before serving if oil separates. Can be frozen in portions for up to 1 month.
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