Description
This vibrant and nutritious Roasted Beetroot Hummus combines the earthy sweetness of roasted beetroot with creamy chickpeas and tahini, delivering a colorful twist on the classic Middle Eastern dip. Perfect as a healthy appetizer, snack, or spread, this recipe offers a smooth, flavorful hummus with a beautiful pink hue that impresses both in taste and presentation.
Ingredients
Scale
Roasted Beetroot
- 1 large beetroot (about 250g), roasted and peeled
Hummus Base
- 3/4 cup (200g) cooked chickpeas
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 tablespoons tahini
- 1/2 tablespoon olive oil, plus more for drizzling
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 cup water (adjust as needed)
Instructions
- Roast the Beetroot: Preheat your oven to 375°F (190°C). Scrub the beetroot thoroughly, drizzle it with olive oil, and wrap it tightly in foil. Place it on a baking tray and roast for about 1 hour or until it is tender when pierced with a fork. Once done, allow it to cool completely, then peel off the skin and chop into pieces suitable for blending.
- Blend Ingredients: In a blender or food processor, combine the roasted chopped beetroot, cooked chickpeas, lemon juice, lemon zest, tahini, 1/2 tablespoon olive oil, minced garlic, salt, and ground cumin. Blend all ingredients until the mixture is smooth and creamy.
- Adjust Consistency: Gradually add water, a little at a time, while blending to reach your desired hummus consistency. This ensures the hummus is not too thick and blends smoothly.
- Season to Taste: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or cumin if needed to balance the flavors.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle extra olive oil over the top for added richness. Optionally, sprinkle with sesame seeds or garnish with fresh herbs such as parsley or cilantro for an appealing presentation and extra flavor.
Notes
- You can roast the beetroot several days in advance to save time; store it refrigerated until ready to use.
- For an extra smooth hummus, peel the chickpeas before blending.
- Adjust garlic quantity according to your preference for pungency.
- If a thinner consistency is preferred, add more water or lemon juice gradually.
- This hummus pairs well with pita bread, vegetable sticks, or as a sandwich spread.
