Beetroot Hummus

Hummus is an all-around dish that can be served as dip or spread, and it really pairs well with our favorite savory food. This is rich, smooth, and creamy dish is known to have originated from the Middle East, but in this recipe that we are sharing, we’ll add a simple twist and infuse it with beetroot. Can’t wait!

Here are the ingredients we’ll need:

2 medium beetroots, peeled, chopped

3 tbsp. olive oil

1 cup (165g) canned chickpeas, drained

1 tbsp. lemon juice

6 tbsp. water

1 clove garlic, chopped

2 tbsp. tahini paste

mixed seeds, optional garnish

chopped cilantro, optional garnish

To begin, preheat the oven to 400°F (200°C) and line a baking sheet with baking paper. Place the chopped beetroot into a large bowl, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix to coat the beetroot and transfer to the baking sheet.

Then, place the sheet into the oven and roast the beetroot for 20 minutes then remove from the oven and set aside to cool on a wire rack.

 Afterwards add the roasted beetroot to a food processor, along with the remaining ingredients and blitz until smooth and creamy.

And lastly, garnish with mixed seeds and chopped cilantro (optional – not included in nutritional breakdown) and serve as a dip or side.

This homemade dish is not to mention a healthier version and can be better than the store-bought ones. This might just be the next hit when you serve on your next party!

Beetroot Hummus

Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

223

kcal

Easy, healthy and tasty recipe for your lunch.

Ingredients

• 2 medium beetroots, peeled, chopped

• 3 tbsp. olive oil

• 1 cup (165g) canned chickpeas, drained

• 1 tbsp. lemon juice

• 6 tbsp. water

• 1 clove garlic, chopped

• 2 tbsp. tahini paste

• mixed seeds, optional garnish

• chopped cilantro, optional garnish

Directions

• Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper.
• Place the chopped beetroot into a large bowl, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix to coat the beetroot and transfer to the baking sheet.
• Place the sheet into the oven and roast the beetroot for 20 minutes then remove from the oven and set aside to cool on a wire rack.
• Add the roasted beetroot to a food processor, along with the remaining ingredients and blitz until smooth and creamy.
• Garnish with mixed seeds and chopped cilantro (optional – not included in nutritional breakdown) and serve as a dip or side.