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.
- Total Time: 15 minutes
- Yield: 4 – 6 1x
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
- 60ml 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.
Keywords: beetroot hummus, how to make beetroot hummus, how to eat beetroot hummus, what is beetroot hummus
