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Beetroot Hummus

2015-12-02

Recipe Info

  • Servings : 4
  • Cook Time : 60m
  • Ready In : 1:30 h

This delicious hummus gets gorgeous colour and earthy flavour from roasted beetroot. Enjoy it as a dip or a spread.

Ingredients

  • 1 large beetroot
  • 13⁄4 cup chickpeas, canned
  • zest of one lemon
  • juice of half a lemon
  • salt and black pepper
  • 2 cloves garlic, finely chopped
  • 2 tbsps tahini
  • 1⁄4 cup extra virgin olive oil

Method

Step 1

Preheat oven to 190°C. Drizzle a bit of olive oil on the beetroot and wrap tightly in tin foil. Roast for 1 hour.

Step 2

Once the beetroot is cooled and peeled, quarter it and place it in a food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing.

Step 3

Taste and adjust seasoning as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.

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