Beetroot Hummus
Homemade fresh beetroot hummus so delicious to serve as a dip. Or to serve as a side. A feast to eyes.
Servings: 4 servings
Ingredients
- 1 medium roasted or steamed beetroot
- 1.5 cup boiled chickpeas
- 3 garlic cloves medium sized
- 3 tbsp Tahini
- Juice of half lemon
- Salt to taste
- 3 tbsp extra Virgin olive oil
Toppings
- Olive oil, pistachios, sesame seeds, herbs, chickpeas, feta etc
Instructions
- To roast beetroot in the oven - preheat oven at 450 F and pack beet in a foil and place it in a baking tray for 20-30 mins or until it is cooked.
- Take boiled chickpeas, garlic cloves, tahini, and salt, pulse it in a food processor until it resembles a smooth mix. Add about 3-4 tbsp. of liquid from the chickpeas reserved while boiling. Add skin removed beetroot and lemon and olive oil, pulse once to combine.
- Remove it in a bowl or platter. Make a little swoosh. Pour some olive oil, place your favorite toppings in the middle or on one side. Sprinkle sesame seeds, pistachios and chopped parsley. If you are not vegan you can also add some feta chunks.
Notes
Store the leftovers in the fridge for later in a closed container.
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