Description
This vibrant beetroot hummus is a delightful twist on the classic Middle Eastern dip. Combining the earthy sweetness of tender beetroot with creamy chickpeas, zesty lemon juice, and warming cumin, it creates a colorful and flavorful spread perfect for serving with yogurt, toasted cumin seeds, fresh mint, and crusty bread. It’s a simple yet impressive appetizer or snack that’s both nutritious and visually stunning.
Ingredients
Scale
Main Ingredients
- 500g raw beetroot, leaves trimmed to 1 inch, but 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 (natural or Greek), for swirling
- Toasted cumin seeds, for garnish
- Fresh torn mint leaves, for garnish
- Crusty bread, for serving
Instructions
- Cook the beetroot: Place the whole trimmed beetroot in a large pan of boiling water and cover with a lid. Boil gently for 30 to 40 minutes until the beetroot is tender and a skewer or knife can easily pierce through it. Drain the beetroot and set aside to cool.
- Prepare the beetroot flesh: Once cooled, put on rubber gloves to avoid staining your hands. Remove and discard the roots, leaves, stalks, and peel of the beetroot. Roughly chop the flesh into chunks.
- Make the hummus: In a food processor or blender, combine the chopped beetroot, drained chickpeas, lemon juice, ground cumin, salt, and pepper. Whizz until smooth and creamy.
- Serve: Spoon the beetroot hummus into a serving bowl. Swirl in a little yogurt on top, then sprinkle toasted cumin seeds and torn fresh mint leaves. Serve with crusty bread for dipping or spreading.
Notes
- Wearing rubber gloves while peeling the beetroot helps prevent staining your hands.
- You can adjust the lemon juice and cumin to suit your taste preference.
- For a smoother hummus, add a tablespoon of olive oil or a little water while blending.
- This hummus can be stored in an airtight container in the fridge for up to 3 days.
- To toast cumin seeds, heat them in a dry pan over medium heat until fragrant, about 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: beetroot hummus, beetroot dip, vegetarian hummus, Middle Eastern dip, healthy appetizer, chickpea dip
