Beetroot Hummus

Beetroot hummus made with roasted beetroot for a deep pink colour and slightly earthy flavour. This is a delicious, nontraditional variation.

Course Appetizer, Autumn, Dips and Sauces, Side Dish, Sides, Spring, Winter

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 241kcal

Roast the beets in a covered oven-safe dish for about 50 minutes, or until they can be easily pierced with a fork. Set aside to cool slightly before slipping the skins off. To roast the garlic with the beetroot, either add three single cloves of garlic, skin-on, to the dish. Or roast a whole head of garlic (cut off the top bit, drizzle with some oil, and place root-side down in the dish).
2 small beetroots, 3 cloves roasted garlic
Add the roasted beet, garlic, chickpeas, tahini, lemon juice, and salt to a food processor. Mix until well blended. It won't look smooth, but there shouldn't be visible chunks or whole chickpeas.
500 grams cooked or canned chickpeas, 50 grams tahini, Juice of a lemon, 1 teaspoon sea salt
Slowly pour the olive oil into the mixer while blending. The hummus should be quite smooth and light. Transfer to a dish and serve with a sprinkle of cumin seeds and hot pepper if you want a bit of spice.
2 tablespoons olive oil, Toasted cumin seeds for topping, Hot pepper flakes for topping
Serve immediately or set aside to rest at room temperature for an hour or two before serving for the best flavour. This will keep in the refrigerator for about three days.