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

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

Servings: – 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.