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Beetroot Hummus Served
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Beetroot Hummus Recipe

Easy, creamy hummus with beetroots.
Course Appetizer
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 medium bowl
Calories 120kcal

Equipment

  • Food processor

Ingredients

  • 200 grams boiled and peeled beetroot
  • 500 grams chickpeas
  • 1 garlic clove about 5 grams
  • 2-3 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 lemon's juice about 1 tablespoon
  • 1 lemon's zest
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • 1 teaspoon salt

Instructions

  • If using ready to use supermarket beetroots, cut to chunks and add to the food processor. Save the juice just in case to add to the hummus or to use elsewhere (like for a pasta).
  • If using raw beetroot, cut off the leaves and the stem and start boiling in a pot with water. Cover the lid and cook for about half an hour. Check readiness by poking in a knife, if it goes in smoothly, they are ready. Remove from heat, let cool, peel and cut to chunks and add to the food processor.
  • If using canned chickpeas, drain and rinse and pat dry. Then add to the food processor.
  • If using dry chickpeas, soak in water for 12-24 hours. Rinse, add fresh water and boil until tender like canned chickpeas. Drain and save some of the water in case the hummus is very thick.
  • Add all the other listed ingredients and run the food processor in pulses.
  • Open the lid and scraped the sides to make sure all bits are used.
  • Blitz again to obtain a creamy texture. Taste and add a pinch of more salt of a few more drops of lemon if necessary.
  • If too thick add teaspoon of beet water, chickpea water, olive oil or just water. Blitz again and your homemade beetroot hummus is ready.
  • Garnish to your likes with cucumbers, a drizzle of olive oil, red pepper flakes, parsley, a few whole chickpeas.

Notes

Keeps well in the fridge when covered for about 5 days.
Do not grate the lemon too deep for the zest, the white parts of the lemon are very bitter, make sure not to add to the hummus. 
Do not use raw beetroot for this recipe, it will be too nutty. 
Taste before moving to the serving dish, you might want to add more salt or a few more drops of lemon.