Beetroot Hummus

Recipe: How To Eat Beetroot Hummus

How to eat Beetroot Hummus, the funky fushia coloured version of the classic chickpea and tahini recipe.

If you are a hummus fan then this beetroot version should also satisfy your tastebuds. Using chickpeas as per a traditional hummus recipe and blending with cooked beetroot to create a smooth desirable dip with an earthy wholesome taste. It can be used as a dip, in sandwiches or served alongside meat and vegetables.

To tahini or not to tahini, that is the question

Tahini has a thick binding quality that gives hummus its unique texture. Without the tahini, you still get a light, smooth delicious beetroot hummus, so it’s up to you whether you’d like to add it or not.

Spices

Cumin is an essential spice. Ground roasted coriander seeds would also add a lovely flavour. But sumac is what gives this beetroot hummus its kick. One teaspoon is enough to add the zingy lemon-ish touch needed for a zesty taste on the palette.

Toppings

Garnish with high quality, good-tasting olive oil and toasted pistachios. Yoghurt, black or white sesame seeds and coriander are also great toppings.

The delicious visuals of Beetroot Hummus

How to eat Beetroot Hummus

• With pan-fried white fish fillets, lemon and a side spinach
• With pan-fried white fish fillets, lemon and spinach
• As a dip to crusty bread
• Served alongside halloumi cheese, salad and pita
• Spicy meatballs and salad
• Dip for raw vegetables
• Used as a dip tp homemade fries or oven-roasted potato wedges
• Dip for tortilla chips over drinks

Beetroot Hummus

If you are a hummus fan then this version will also be a winning recipe to make again and again. Cooked beetroot is blended with chickpeas and spices to create a smooth desirable dip with an earthy wholesome taste. Perfectly paired with every type of meat and most vegetables.  

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Total Time: 15 minutes minutes

Servings: 4 – 6

Ingredients

• 1 can chickpeas drained + a little reserved juice from the can
• 2 medium cooked beetroots
• 1 heaped tbsp tahini
• 2 cloves garlic
• 1/2 tsp cumin
• 1 tsp sumac
• 1 tbsp lemon juice
• 60 ml good-tasting olive oil + extra for drizzling
• Sea salt flakes
• Small handful of chopped roasted pistachio nuts.

Instructions

• Combine all ingredients in a food processor except oil and blend until smooth. Scrape down the sides of the blender bowl and blend again, this time slowly drizzling in the oil.
• If beetroot hummus is too thick, add a splash of cold water to loosen and blend again.
• Taste and season with extra salt or lemon juice as necessary.
• Top with another drizzle of olive oil and garnish with chopped pistachio nuts.