A platter of freshly made Beetroot Hummus is always a show-stopper when you serve it to friends and family. The strikingly vibrant shade of pink is thanks to the pigment betacyanin which is the antioxidant responsible for giving beetroots their reddish colour.
Combining roasted beetroot into your favourite hummus recipe not only adds colour but also brings a deliciously subtle earthy sweetness to the dish. It is a great way to add extra nutrients and fibre to an already healthy dip.
1 medium-sized beetroot (150-200g / 5-7oz)
240g cooked chickpeas (tinned or freshly boiled)
1/4 cup tahini (sesame paste)
1/4 cup freshly squeezed lemon juice (no seeds)
1 plump garlic clove, cut into 6 pieces
1 tsp coarse sea salt
2 Tbsp cold water
2 Tbsp extra virgin olive oil (for drizzling on top of the hummus)
Fresh herbs and toasted nuts, to garnish (optional)
- Preheat your oven to 200°C/400°F.
- To roast your beetroot, trim the stalks and leaves off your beetroot (if you stalks and leaves are fresh, you can save them for cooking). Wash your beetroot, wrap it in aluminium foil and place in a baking dish. This recipe only calls for 1 medium-sized beetroot, but it is worth making more so you have beetroot available for other recipes as well. Roast in the oven for between 60-90 minutes. Your beetroot is ready when a skewer goes through it easily. When cooked, remove your beetroot from the oven, unwrap and allow to come to room temperature. Once the beetroot is cool enough to handle, trim the top and bottom off and pinch off the skin.
- If you prefer not to cook the beetroot yourself, you may be able to find vacuum-packed cooked beetroot at your supermarket. Make sure you do not use pickled beetroot.
- Cut your beetroot into 6-8 pieces.
- In a food processor, combine the beetroot, chickpeas, tahini, lemon juice, peeled garlic clove, sea salt, and cold water.
- Process the hummus until it is almost your desired consistency. Taste and adjust seasoning if necessary (you can add more tahini, lemon juice, sea salt or water according to your taste).
- Process again until desired consistency.
- Eat immediately or refrigerate in a covered bowl for upto 3 days.
- To serve, spread the hummus evenly onto a small flat plate. Run your spoon through the hummus in a circle to make a well to pour some good extra virgin olive oil into.
- Garnish with fresh herbs and toasted nuts (optional).