Why change a traditional recipe that works so well and that tastes so delicious? You might be asking yourself that as you read the title of this recipe and I would understand. As a hummus lover myself, I just feel that the more hummus there is in the world, the happier a place it will be. I love hummus spiced with harissa, or with roasted garlic, but this variation with beetroot is so so delicious! The beautiful, vibrant pink colour provides instant happiness. It tastes heavenly with the subtle sweetness from the beetroot. It’s the perfect thing to keep in the fridge as a healthy snack, it goes nicely with celery sticks and crackers but is also amazing on toast with some avocado and sprinkled with chilli flakes. Enjoy 🙂
Beetroot Hummus
Makes about 2 cups
- 450g can beetroot, chopped roughly and drained
- 400g canned chickpeas, rinsed and drained
- 2 ½ garlic cloves, roughly chopped
- 2 tablespoons tahini (adjust according to your preference)
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to season
Method:
Place the beetroot, chickpeas, garlic, tahini, lemon juice and cumin in the bowl of a food processor and whiz to a coarse paste. With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season well and serve. Store covered in the fridge.
