Ingredients
Main Ingredients
- 1 can (14oz/400 grams) chickpeas, drained (reserve some of the liquid)
- 7 oz (200 grams) cooked beetroots, cubed and drained
- 2 Tablespoons tahini sauce
- 1 lemon, zest and juice
- 4 Tablespoons extra virgin olive oil
- 1 garlic clove, sliced
- 1 ½ teaspoon ground cumin
- ¾ teaspoon fine salt, or more to taste
- ⅛ teaspoon black pepper, to taste
For Garnish
- Chopped nuts (walnuts or pine nuts)
- Seeds (sesame seeds, chia seeds, or poppy seeds)
- Extra virgin olive oil drizzle
Instructions
- Combine Ingredients: Place the chickpeas, cooked beetroots, tahini, lemon zest and juice, olive oil, garlic, ground cumin, salt, and black pepper into a food processor or high-speed blender.
- Blend Until Smooth: Blend the mixture until smooth and ultra creamy. If the hummus is too thick, gradually add some of the reserved chickpea liquid or water until you reach your desired consistency.
- Adjust Seasoning: Taste the hummus and adjust seasoning by adding more salt, pepper, or lemon juice according to your preference.
- Rest to Develop Flavors: If possible, transfer the hummus to a container and refrigerate for about 30 minutes to allow the flavors to meld together fully.
- Serve and Garnish: Serve the beet hummus on a large plate or in a serving bowl. Create a swirl on top with the back of a spoon and garnish with chopped walnuts or pine nuts, seeds, and a drizzle of extra virgin olive oil. Pair with crackers, pita bread, or crudités.
Notes
- Reserve some of the chickpea liquid to adjust the hummus texture to your liking.
- For extra flavor, try roasting the garlic before adding it.
- This hummus can be stored in the refrigerator for up to 3 days in an airtight container.
- Feel free to swap garnishes with your favorite nuts and seeds to customize texture and flavor.
- Adding a pinch of smoked paprika on top can enhance the flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
