Description
Healthy, delicious and so pretty! This beetroot hummus makes a fantastic mid afternoon snack, or a tasty open sandwich when topped with some leaves and a drizzle of tahini. Yum!
These are generous portion sizes and will be enough for 2 decent sized pieces of bread per portion.
Ingredients
- 1/2 tsp bicarbonate of soda (optional)
- 1 tsp cumin
- 200g cooked beetroot, see note 1
- 400g tin chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 garlic cloves, crushed and then chopped
- 2 tbsp extra virgin olive oil
- 1 lemon – juice only
Instructions
Optional step: Place chickpeas in a pan of boiling water with 1/2 tsp bicarbonate soda for 20 minutes. The chickpea skins will float at the top of the water when boiling – use a slotted spoon to remove most of them (not essential and don’t worry about getting them all – but this helps make it smoother. Drain and rinse well. This will leave the chickpeas impossibly soft and make the texture of the dip even smoother. It definitely isn’t essential but does make it super creamy.
Place all the ingredients in a food processor and season well. Blitz until you have a smooth paste & serve – easy!
Top with your choice of tahini, sesame seeds, microgreens, chopped herbs – or whatever you fancy!
Notes
- If you are using precooked beetroot then use the vacuum packed variety rather than the jars in vinegar.
- If using fresh beetroot then you can roast or boil it. Boiling it makes the skins easier to peel off and is absolutely fine for this recipe.
- The prep time does not include the optional step of pre-boiling the chickpeas. Add an additional 25 minutes if you choose to do this
- Prep Time: 10 minutes
- Category: Dip
- Method: Blend
- Cuisine: Arabic
Nutrition
- Serving Size: 4
- Calories: 215
- Fat: 13g
- Carbohydrates: 15g
- Protein: 7.5g
Keywords: dip, hummus, arabic, middle eastern, chickpeas, tahini, snack, appetiser, starter, mezze