Quick & Easy Beetroot Hummus

This quick and easy beetroot hummus is a crowd pleaser.

Used as a starter, spread or dip, this hummus is vibrant in colour and on the palette ;).

You could go all the way and cook the beetroots yourself, but then we wouldn't have been able to call it a quick and easy hummus - so we have gone with already cooked beetroots. You can get these pretty easily in most supermarkets, just make sure to get the ones that haven't been pickled.

Our favourite way to eat it is on toast, served with a variety of toppings or on the side of sweet potato as a dip. De-lish-us.

Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3

Ingredients (6 servings as a dip):

  • 1 can chickpeas (240g net), drained and rinsed
  •  2 cooked beetroots, cut into quarters
  •  2 cloves garlic
  •  Zest and juice from 1 lemon
  •  3 tbsp tahini
  •  tbsp olive oil
  •  1 tbsp cold water
  •  ¼ tsp salt
  •  ½ tsp cracked black pepper
  •  ½ tsp ground cumin
  •  ½ tsp ground coriander

Method:

  1. Place tahini, lemon juice and zest into the food processor and process for 1 minute.
  2. Add the chickpeas, beetroot, garlic, olive oil, salt, pepper, cumin and coriander and process until smooth and creamy (unless you've taken the time to peel the skins off your chickpeas, it won't go completely smooth).
  3. Check for taste and add more salt, pepper, cumin, coriander or lemon as needed.
  4. Check for consistency and add more olive oil or water until your desired consistency is met.
  5. Check for taste and add more salt, pepper, cumin, coriander or lemon as needed.
  6. Serve as a starter or use in sandwiches!

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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