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Beetroot Hummus

A vibrant and nutritious beetroot hummus recipe packed with protein, perfect for family meals or entertaining guests.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 beets 2 beets (roasted or steamed) Adds natural sweetness and vibrant color.
  • 3 cups 3 cups cooked chickpeas (2 cans, drained) A great source of protein and fiber.
  • ¼ cup ¼ cup tahini paste Provides creaminess and a nutty flavor.
  • ¼ cup ¼ cup lemon juice Adds a refreshing brightness.
  • 1 tablespoon 1 tbsp fresh parsley (chopped) For garnish and a hint of freshness.
  • 2 cloves 2 garlic cloves Enhances flavor with a delightful punch.
  • 1 teaspoon 1 tsp ground cumin Offers warmth and depth to the dish.
  • ½ teaspoon ½ tsp salt Adjust based on your taste preference.
  • 1 teaspoon 1 tsp smoked paprika Adds a subtle smokiness.
  • ¼ cup ¼ cup olive oil For richness and to adjust the consistency.
  • ¼ - ⅓ cup ¼ -⅓ cup filtered water To reach desired thickness.

Method
 

Preparation
  1. Roast or steam the beets until tender, about 30-45 minutes. Let them cool, then peel and chop into chunks.
  2. Drain and rinse the canned chickpeas. Measure out the remaining ingredients to ensure everything is ready for blending.
Blending
  1. In a food processor, add beets, chickpeas, tahini, lemon juice, parsley, garlic, cumin, salt, smoked paprika, and olive oil. Process until smooth.
  2. If the hummus is too thick, gradually blend in water, lemon juice, or olive oil until the desired smoothness is achieved.
Finishing Touches
  1. Check seasoning and add more salt or lemon juice according to your preference.
  2. Transfer the hummus to a serving bowl and garnish with sesame seeds, fresh parsley, or a sprinkle of ground cumin.

Notes

Serve as a dip with fresh veggies, crackers, or pita bread. Letting hummus chill in the fridge for an hour enhances flavors. Store leftovers in an airtight container in the refrigerator for 4-5 days, or freeze for up to 3 months.