I could never understand what the big attraction to hummus was. Anytime I tried it I found it to be a bland, grainy, pointless dip. Right up until I made this beetroot hummus at home. Now I cannot get enough of it! Bottom line really is most of the store bought stuff just doesn’t compare. A bit like trying to buy a decent frozen lasagne… just not possible!!
I tried a few different recipes & then tweaked it myself. The real key to this I find is adding enough lemon zest to counteract the slight bitterness from the tahini & leaving it a day for the flavours to really infuse. (if you can stop yourself from eating it all!)
You can use fresh beetroot if you wish. I normally just buy the pre packed fresh cooked beetroot that you normally find in the chilled veg section. I would definitely not recommend using tinned. Its got too much acids in there that will not work well with your other flavours.
This is not only amazingly full of flavour, so bloody simple to make, vegan & super healthy, it just looks amazing. A real impressive dip or garnish on a plate due to its real vibrant colour.
I use it on sandwiches, salads, garnish on plates, as a dip & of course with falafels which I will being posting a recipe for also!
It freezes really well too so definitely advisable to make some extra to pull out of the freezer at a moments notice to impress some unexpected guests! But be sure to freeze in small amounts so it will thaw quickly.
600g canned Chickpeas – drained (1 and half tins)
250g Cooked Beetroot (chopped)
2 Tbsp Tahini
2 Tbsp Olive Oil
1 Tsp Cumin
1 Tsp Salt
Zest of 2 Lemons
Juice of 2 lemons
- Place everything in a blender
- Blend on low until a smooth consistency.
To serve drizzle with a little olive oil.
You can also sprinkle with some poppy seeds & sesame seeds or a little bit of feta and coriander for added presentation.
Love Lizzy x x x