Hummus With Beetroot Recipe

It always disappears minutes after i serve it. Serve swirled with a little yogurt some toasted cumin seeds a little torn mint and some crusty bread. Once your beet is cooled and peeled quarter it and place it in your food processor.

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Hummus with beetroot recipe. This beetroot hummus recipe has become one of our favourite hummus recipes. Then pressure cook them with a pinch of salt till they are softened. Add remaining ingredients except for olive oil and blend until smooth.

With the motor running slowly drizzle in the olive oil and process until smooth and creamy. Blend until only small bits remain. Pour reserved chickpea liquid in slowly with the processor running until hummus is smooth and desired consistency is achieved.

It has a refreshing flavor of hummus and beets and is delicious as a dip or healthy spread for an appetizer or on sandwiches. Then of course thanks to the vibrant colour a tempting bright pink. The base of hummus is traditionally made with chickpeas which are hearty and neutral in.

Taste the mixture and adjust it by adding a little more cumin garlic lemon salt and or pepper blending again until you are happy with it. This is an easy beet hummus recipe which means there is no fuss and no messiness from using raw beets. What you need to make this beet hummus recipe.

Season well with salt. Pull off and discard the roots leaves stalk and peel of the cooled beetroot. Pre heat the oven at 200 c for 15 minutes.

Add the tahini lemon juice zest garlic 2 tbsp of olive oil. Whizz the beetroot chickpeas lemon juice cumin 2 tsp salt and some pepper. This quick beetroot hummus recipe is my new go to appetizer.