• Brittany Aldridge

Quick & Easy Beetroot Hummus

Want a beautiful bright appetising dip in a hurry? This is the recipe for you! This beetroot hummus is fresh, bright and creamy - perfect for turning leftover roasted beetroots into a scrumptious snack on a summer afternoon. I suggest pairing this dip with pita or some crusty bread, crudités and crackers! Please read ahead to find out how to make this delicious dip!



INGREDIENTS

  • 2- 3 roasted beetroots, peeled and roughly chopped

  • 1 can chickpeas, mostly drained

  • 1 lemon's juice and zest

  • 1 teaspoon of smoked paprika or sumac

  • Salt and freshly cracked black pepper, to taste

  • 2 cloves of garlic, finely diced

  • 1 tablespoon of tahini

  • 1/4 cup of extra virgin olive oil


INSTRUCTIONS

  • In a food processor or mixer, blend beetroots. Then add the garlic, lemon zest and juice, chickpeas, spices, salt and black pepper and blend until smooth.

  • Add the olive oil last, and blend slowly until the mixture is shiny and slightly emulsified. if it is too thick add some more lemon juice.

  • Give the dip a taste, and season with more salt, pepper and lemon juice if necessary. Please enjoy!


Notes: This dip will keep in the fridge stored in an airtight container for up to a week.


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