BEETROOT HUMMUS RECIPE | Pretty Sweet Simple Dish
Serves: 10
Difficulty of recipe preparation: Easy
Preparation time: 5 minutes
Cooking time: 45-60 minutes
Ingredients
- 2 small or medium beetroot, washed
- 1 can chickpeas, rinsed and drained
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp sumac
- 2 cloves garlic, chopped roughly
- Juice of 1/2 a lemon
- 2 tbs tahini
- Approximately 1 cup water
Method
- Wrap the beetroots in foil and cook in a 200 degree oven for approximately 45 minutes or until tender when poked with a knife. Remove from the oven, chop off the rough end and cut into chunks. Allow to cool.
- Place the cooled beetroot, chickpeas, spices, garlic, juice and tahini in the bowl of a food processor. Blend, gradually adding water until spreadable/dippable consistency is reached. Scrape down the sides of the bowl if needed.
- Transfer to a serving bowl and enjoy with crackers or vegie sticks.
Additional information/tips
You can peel the beets if you want to, but this can get very messy
What you would like to understand about this here hummus: It’s:
- HOT pink.
- Lemony with a kick of garlic.
- Super creamy and flavorful.
- Full of vitamins and minerals.
- & Perfect with pita or veggies or as a selection .
It’s also very simple to form . Once you've got a roasted beet it’s a matter of throwing everything into a kitchen appliance or blender and whisking away. It also keeps for a few week within the fridge, making it the right weekday lunch solution or take-along snack.
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Tags
beetroot hummus