This subtle-purple beetroot hummus recipe is a slightly sweeter variation on the classic chickpea-solo hummus dish.
It's delicious served as a dip with crudites of salad vegetables for an appetiser, or as an addition to a Mediterranean salad for lunch or dinner.
If you've been to Turkey you'll be familiar with hummus for sure. I think it was offered as an appetiser at meal while I was there!
In Turkey, hummus is traditionally served with pitta bread, so if you want to have some flat bread you can make or buy a healthy version of it. On the odd occasion I sometimes have hummus with sourdough bread. But I try to, and also recommend avoiding gluten and high glycaemic or highly refined carbs as much as possible.
When you can enjoy hummus with a wide array of salad vegetables and crunchy seeds, there's really no need for any bread.
The cayenne pepper gives it a bit of a spicy-kick. So if you want to keep your beetroot hummus a bit milder in taste I suggest that you either leave the cayenne pepper out, or adjust the quantity to 1/4 teaspoon.
The serving in the recipe image is a fraction of the beetroot hummus made with the quantities in the recipe.
Serves: 8 Prep time: 10 minutes
- 230g (drained weight) carton or tin organic chickpeas (drained and rinsed)
- 1 large fresh beetroot (peeled and cut in 4)
- 2 garlic cloves (peeled)
- 1 1/2 tablespoons tahini
- Juice 1/2 fresh lemon
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper (optional or adjust quantity to taste)
- 80ml extra virgin olive oil
- Put all of the ingredients except the olive oil into a food processor and blend for about a minute
- Continue to blend the ingredients but now pour the olive oil into the top of the blender as it's whizzing round. You may need to remove and mix in unblended ingredients stuck to the outside of the blender. If so, do this and then blend again to make sure everything mixes well together.
- Garnish with some chopped parsley or coriander
- Serve with crudites of vegetables for a BBQ / Summer party or with a Mediterranean salad for your lunch or dinner
Top Tip: You can keep this beetroot hummus in the fridge for up to a week
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