Ingredients:
• 1 medium-sized beetroot, roasted or boiled
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup tahini (sesame paste)
• 1-2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 teaspoon ground cumin
• Salt to taste
• 2-3 tablespoons water, as needed
• Optional toppings: toasted sesame seeds, chopped fresh parsley, additional olive oil
Instructions:
1. Start by roasting or boiling the beetroot until it is tender. To roast, wrap the beetroot in foil and bake in a preheated oven at 400°F (200°C) for about 45 minutes to 1 hour, or until it can be easily pierced with a fork. To boil, place the beetroot in a pot of water and boil until tender, usually about 30-40 minutes. Once cooked, let the beetroot cool, then peel and chop it into smaller pieces.
2. In a food processor or blender, combine the cooked beetroot, drained chickpeas, lemon juice, tahini, minced garlic, olive oil, cumin, and a pinch of salt.
3. Blend the mixture until smooth and creamy. Similar to regular hummus, you may need to scrape down the sides of the bowl or blender occasionally to ensure everything is well mixed.
4. If the beetroot hummus is too thick, add 1 tablespoon of water at a time and continue blending until you reach your desired consistency.
5. Taste the hummus and adjust the seasonings by adding more salt, lemon juice, or garlic according to your preference.
7. Once the hummus is smooth and well seasoned, transfer it to a serving bowl.
8. Drizzle some extra-virgin olive oil on top of the beetroot hummus and sprinkle with optional toppings like toasted sesame seeds or chopped fresh parsley for added flavour and presentation.
9. Serve the beetroot hummus with pita bread, fresh vegetables, or use it as a colourful and nutritious spread in sandwiches or wraps.
10. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy the vibrant and delicious beetroot hummus!
