Description
This vibrant and nutritious Beetroot Hummus recipe blends the earthy sweetness of roasted beetroot with the creamy texture of chickpeas, enhanced by zesty lemon juice and warm cumin spices. Perfect as a colorful dip or spread, it’s served with tangy yogurt, toasted cumin seeds, fresh mint, and crusty bread for a delightful appetizer or snack.
Ingredients
Scale
Main Ingredients
- 500g raw beetroot, leaves trimmed to 1 inch, root left whole
- 2 x 400g cans chickpeas, drained
- Juice of 2 lemons
- 1 tbsp ground cumin
- 2 tsp salt
- Freshly ground black pepper, to taste
To Serve
- Yogurt, for swirling
- Toasted cumin seeds
- Fresh mint, torn
- Crusty bread
Instructions
- Cook the Beetroot: Place the whole beetroot with trimmed leaves in a large pan of boiling water. Cover with a lid and cook for 30-40 minutes until the beetroot is tender. Test tenderness by inserting a skewer or knife; it should slide in easily.
- Cool and Prepare Beetroot: Drain the beetroot and set aside to cool. Once cool enough to handle, put on rubber gloves and peel off the roots, leaves, stalks, and outer skin. Roughly chop the beetroot flesh.
- Blend Ingredients: In a food processor or blender, combine the chopped beetroot, drained chickpeas, lemon juice, ground cumin, salt, and freshly ground black pepper. Pulse until smooth and well combined.
- Serve: Transfer the beetroot hummus to a serving bowl. Swirl in some yogurt, sprinkle toasted cumin seeds and torn fresh mint over the top, then serve with crusty bread on the side.
Notes
- Wearing gloves while peeling beetroot prevents staining on hands.
- For a smoother hummus, blend longer or add a tablespoon of olive oil if desired.
- Beetroot can also be roasted for deeper flavor instead of boiling.
- This hummus can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: beetroot hummus, beet hummus, healthy dip, vegetarian appetizer, Mediterranean dip, chickpea dip
