Description
A creamy and vibrant beetroot hummus with earthy sweetness, nutty tahini, and a bright citrus finish, perfect for dipping or spreading.
Ingredients
Scale
- 1 ½ cups cooked chickpeas
- 1 cup roasted beetroot, peeled and cubed
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Preheat your oven to 200°C.
- Place cubed beetroot on a baking tray and roast for 25 to 30 minutes until tender, then let it cool slightly.
- In a blender, combine tahini and lemon juice, then blend until smooth and creamy.
- Add chickpeas, roasted beetroot, garlic, cumin, salt, and olive oil into the blender.
- Blend until smooth, adding a little cold water if needed to reach your desired consistency.
- Taste and adjust seasoning if needed.
- Transfer to a bowl, drizzle with olive oil, and serve.
Notes
- Roasting the beetroot enhances its natural sweetness and improves flavor.
- Add cold water gradually while blending for a smoother texture.
- Store in an airtight container in the fridge for up to 4 days.
- Serve with pita bread, crackers, or fresh vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: beetroot hummus, healthy dip, vegan hummus, chickpea dip, homemade hummus