Beetroot Hummus with Beets (Printer-Friendly Version)
Creamy beetroot hummus with roasted beets and tahini. Great for dipping, spreading, and sharing at any gathering.
# Required Ingredients:
→ Main Ingredients
01 -
2 medium beetroots, roasted or steamed
02 -
3 cups (approximately 500 g) cooked chickpeas, drained
03 -
60 ml tahini paste
04 -
60 ml freshly squeezed lemon juice
05 -
2 garlic cloves, peeled
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon ground cumin
08 -
0.5 teaspoon fine sea salt
09 -
1 teaspoon smoked paprika
10 -
60 ml extra virgin olive oil
11 -
60–80 ml filtered water, as needed
# Step-by-Step Instructions:
01 -
If using raw beetroots, peel and remove the tips. Cut into quarters and roast at 200°C for 30–35 minutes until fork-tender, or steam until tender.
02 -
Place the cooked beetroots, chickpeas, tahini, lemon juice, garlic, parsley, ground cumin, salt, smoked paprika, and olive oil in the bowl of a food processor.
03 -
Process on high speed until smooth and creamy, stopping to scrape down the sides as needed.
04 -
Gradually add filtered water to achieve the preferred texture. Adjust seasoning to taste with additional salt, lemon juice, or olive oil if required.
05 -
Transfer beetroot hummus to a serving bowl. Garnish with a sprinkle of ground cumin, sesame seeds, or fresh parsley. Serve with crackers, fresh bread, or assorted vegetables.
06 -
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
# Handy Cooking Tips:
01 -
Adjust oil, tahini, and water based on your desired dip consistency.
02 -
Using roasted beetroots provides a deeper flavor compared to steaming.