Beetroot Hummus Recipe

June 13, 2016
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Bursting with colour and a sweet, earthy flavour, beetroot is the supreme support act of the foodie world. From gourmet finger-food to simple burgers, the vibrant beet is a versatile veg that can instantly transform a dish. Long overlooked as the soggy part of a classic Aussie hamburger, we can all agree that the beet is back and ready to conquer.

A Party Favourite

So we’ve all tried hummus: it’s the perfect party starter, great for a quiet night in, or ideal as a healthy snack (we think crackers, carrots and cucumber make the perfect shovelling tools). But have you ever tried Beetroot Hummus?

The colour of this hummus variation is AMAZING! Better yet, it tastes heavenly and we think it’s the perfect dip for four (or one, depending on your mood!). The perfect accompaniment to a Moroccan meal, it would also work well served with roast chicken, lamb or beef). And guess what? It’s super simple, all you need is a food processor!

Check it out and feel the beet:

Yummy & Healthy Beetroot Hummus Recipe

400 grams chickpeas (tin, drained)
4 beetroots (peeled, boiled until soft)
4 cloves garlic (crushed or chopped)
1 lemon juice (freshly squeezed)
90 ml olive oil
1 teaspoon ground cumin
60 ml tahini (optional)

1) Place all ingredients into a blender and process till smooth.
2) If it is too thick, gently drizzle a little water into the mixture until just right.
3) Enjoy!

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