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Beetroot hummous
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5 from 1 vote

Healthy Beetroot Hummus

Beetroot Hummus is fresh, wholesome and gloriously colourful. It is easy to make and great served as a dip for crudités, pitta bread or breadsticks, as part of a Mezze platter or in a veggie sandwich.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Savoury, Side Dish, Snack
Cuisine: Worldwide
Servings: 6 Servings

Ingredients

  • 400 g/ 14oz can chickpeas (drained)
  • 200 g/ 7oz fresh beetroot
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • Juice 1/2 lemon
  • 1/2 tsp salt
  • 1 clove garlic (roughly chopped)
  • Spring onion or fresh dill sprigs to garnish

Instructions

  • Begin by wrapping the raw beetroot bulbs in foil and roasting at 200C/ 400F/ GM6 for 1 1/2 - 2 hours until cooked through
  • Let the beetroot cool, then slip off the skin and chop roughly
  • Put the beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, salt and a little pepper into the bowl of your food processor and blend until almost smooth
  • Taste and add a little more seasoning if required
  • Serve immediately, garnished with sliced spring onions or fresh dill or cover and refrigerate for up to 5 days

Notes

Vacuum packed pre-cooked beetroot can be used if you are short of time. Please be aware that the colour may not be so vibrant though. When I used pre-cooked beetroot the colour was a dark dusky pink rather than bright pink.