I had made some beetroot cupcakes the other day. FYI, they were delicious. Recipe coming up soon. Anyway so I had a roasted beetroot in the fridge and thought that some roasted beetroot hummus would be the best way to use it up. To every problem there is usually a delicious solution!

The best part is that I haven't used any olive oil in this recipe. Of course you can if you want. Just replace the 1/2 cup of cold water with 1/4 cup of extra virgin olive oil + 1/4 cup of cold water. If its just us for dinner then I usually omit the olive oil but if I'm having guests over then olive oil is my best friend.

Tahini is basically a paste made from sesame seeds. I think it is essential in hummus because it delivers that nutty flavour. It is available in most supermarkets these days. Greek Yoghurt. Hmmmm. A controversial ingredient in hummus for sure. Leave it out if you are a purist but I love the tangy creaminess that it brings to the plate.

People think that you only get good hummus in Lebanese restaurants but I think that you can make a great one at home as well. Hope you give this one a try!

AuthorAditiCategory, DifficultyBeginner

Learn how to make some delicious homemade hummus. A roasted beetroot flavoured creamy chickpea dip which is best eaten with warm pita bread.

Yields4 Servings
Prep Time45 minsTotal Time45 mins

 1 small beetroot
 1 ½ cups cooked chickpeas
 3 garlic cloves
 1 ½ lime juice
 ¼ cup tahini paste
 ½ cup cold water
 1 tsp salt
 1 tbsp greek yoghurt

1

Preheat your oven to 190°C. Wash and peel your beetroot. Drizzle a little bit of olive oil over the beetroot, wrap in foil and place in the oven for 45 minutes. During the last 10 minutes, throw in the garlic on to the oven tray so that they get slightly roasted.

2

In a food processor, blend the beetroot roughly.

3

Add in the chickpeas, salt, garlic, tahini and lemon juice.

4

Pulse till a smooth paste is formed.

5

Slowly add in half a cup of cold water till it is well emulsified. Keep blending for an additional 3 - 4 minutes till the hummus becomes really creamy.

6

Last but not least, add in 1 tablespoon of the greek yoghurt and give it a quick blend. Taste and adjust for seasonings. Spoon over pita bread or crunchy vegetable sticks for a fresh and healthy twist.

Ingredients

 1 small beetroot
 1 ½ cups cooked chickpeas
 3 garlic cloves
 1 ½ lime juice
 ¼ cup tahini paste
 ½ cup cold water
 1 tsp salt
 1 tbsp greek yoghurt

Directions

1

Preheat your oven to 190°C. Wash and peel your beetroot. Drizzle a little bit of olive oil over the beetroot, wrap in foil and place in the oven for 45 minutes. During the last 10 minutes, throw in the garlic on to the oven tray so that they get slightly roasted.

2

In a food processor, blend the beetroot roughly.

3

Add in the chickpeas, salt, garlic, tahini and lemon juice.

4

Pulse till a smooth paste is formed.

5

Slowly add in half a cup of cold water till it is well emulsified. Keep blending for an additional 3 - 4 minutes till the hummus becomes really creamy.

6

Last but not least, add in 1 tablespoon of the greek yoghurt and give it a quick blend. Taste and adjust for seasonings. Spoon over pita bread or crunchy vegetable sticks for a fresh and healthy twist.

Beetroot Hummus

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