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beetroot hummus

Beetroot Hummus

You can make beetroot hummus in only 10-15 minutes if you use pre-cooked beets and pre-cooked chickpeas.

This dip contains only 8 ingredients and is both delicious and easy to make at home.
Print Recipe
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Snacks
Cuisine Middle East
Servings 3 dl / 1,2 cup

Ingredients
  

  • 1 can of pre-cooked chickpeas 400g / 14 oz
  • 2 large boiled beets
  • 1-2 garlic cloves
  • 2 tbsp tahini sesame paste
  • 2 tbsp olive oil
  • 0.5-1 lemon juice and grated lemon peel
  • Salt and pepper to taste

Instructions
 

  • Put the boiled beets, boiled chickpeas and garlic in a food processor and blend.
  • Add the rest of the ingredients except the olive oil and mix until it gets a smooth consistency.
  • Drizzle over olive oil when mixing the hummus in the food processor.
  • Taste and add salt, lemon juice & peel, or more olive oil if needed.
  • Pour into a bowl and top with some boiled chickpeas and chopped parsley.

Notes

To make beetroot hummus, you need to use cooked chickpeas and beets. You can cook chickpeas yourself or buy them pre-cooked in a can.
The same goes for the beets. You can buy fresh and pre-cooked & vacuum-packed beets in the grocery store.
If you choose to make beetroot hummus with fresh beets, you can either boil or roast the beets. I personally like to roast them in the oven.
To roast beets in the oven, you need to cut off the top and scrub them clean. You do not need to peel the beets before roasting them in the oven.
Wrap the beets in foil and place them on a tray and bake in the oven at 190°C (375°F) until soft. It takes quite a long time to cook them in the oven, about 1 hour or longer depending on how big they are.
After they have been baked in the oven and softened, let the beets cool. Then remove the peel and cut into pieces.
Recept av Christine Wedberg
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