Beetroot Hummus

Here’s a makeover of the traditional Middle Eastern ‘Hummus’ (a thick paste or spread made from ground chickpeas, tahini or powdered sesame seeds, olive oil, lemon, and garlic). Besides giving it’s pretty pink colour, beetroot also gives vitamin C, fiber and essential minerals to this version of Hummus.

Serve Beetroot Hummus as an appetizer with pita bread. It’s also a great spread for sandwiches. I absolutely love and can have it at any time of the day with lots of extra virgin olive oil.

Here’s the easy recipe for you all;


Preparation Time  30-35 minutes
Grinding Time  3-5 minutes
Main Ingredients  Chickpeas, Beetroot, Tahini (or powdered sesame seeds) & Olive Oil
Main Equipment  Grinder
Course  Condiment/Side dish
Level Of Grinding  Medium to High

Ingredients                                                                  

  • Chickpeas  1 1/2 cup (soaked overnight or for 7-8 hours and boiled to soft)
  • Chickpea Stock  1/2 cup
  • Beetroot  1 medium-size (diced)
  • Tahini  1/2 cup (or 1/2 cup roasted and powdered white sesame seeds)
  • Olive Oil  1/2 cup (add more if required)
  • Red Chilli Powder  1/2 teaspoon
  • Black Pepper Powder  1/2 teaspoon
  • Cumin Powder  1/2 teaspoon
  • Garlic  3 cloves
  • Coriander Leaves  a few sprigs
  • Lemon Juice  1 tablespoon
  • Extra Virgin Olive Oil  for serving
  • Salt  to taste


Method

Step 1
Preheat the oven. Lay parchment/baking paper on a baking tray. Put beetroot pieces on it and sprinkle some salt and olive oil. Roast it in the oven at 200 C for 30-35 minutes or till they become soft.
Alternatively, roast the beetroots sprinkled with salt and olive oil on a pan at low flame till they become soft. I roasted them in the oven.Step 2
Grind boiled chickpeas, roasted beetroots, 1/2 cup chickpea stock, coriander, garlic, lemon juice, salt, all the spices, tahini (or powdered sesame seeds) and olive oil to a smooth paste. (Add more olive oil or chickpea stock if the mix is slightly thick.)

To serve, put in a serving bowl, make a small well in the middle (as shown in the photo) and put some extra virgin olive oil in it. Relish it with pita bread or breadsticks.

Beetroot Hummus can be stored in a refrigerator easily for 4-5 days. It’s a great spread for Sandwiches too. You can also have it along side any main-course or starter dish.

Bon Appétit!

Sharing it at Angie’s Fiesta Friday No. 163.

[PS: Add a teaspoon of olive oil and mix every time you serve. It tastes absolutely delicious.]

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4 Comments

  1. Beautiful and that color!! I wish I had lipstick like that, lol!

    Mollie

     
  2. Beautiful hummus! I love the deep pink color, and I am sure it is very healthy too!

     

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