Beet Hummus Recipe
I'm not a huge beet fan, but I like it mixed into salads and other side dishes sometimes, but let me tell you this Beet Hummus is the bomb.com! Try it and let me know how you like it!
- 3 cups cooked chickpeas (approx. 1½ cups dry), peeled
- ½ lb beetroot
- 2 large garlic cloves
- ¼ cup + 2 tbsp quality tahini
- 1¼ tsp salt, more to taste
- 1 tsp cumin
- 1 cup juice from the drained chickpeas
- 4-5 tbsp lemon juice
- fresh parsley, to garnish (optional)
- black and white sesame seeds, to garnish (optional)
- extra virgin olive oil, to garnish (optional)
- Sliced cucumber for dipping (optional)
- Pre-heat oven to 390° F. Wash your beetroots. Place washed beetroots in the middle of a large piece of kitchen foil, drizzle with a bit of water so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size). Once the beetroots are cool enough to handle, peel the skin off.
- Place half of the peeled chickpeas in a blender or a food processor with all the tahini, roughly sliced beetroots and lemon juice. Switch the blender on and start trickling cold chickpea juice into mixture. Once the mixture becomes thick add remaining chickpeas and process some more. Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
- To serve, put hummus in a bowl. Drizzle with extra virgin olive oil, sprinkle some sesame seeds and chopped parsley on top.