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BEET HUMMUS

Course Appetizer, Snack
Servings 4

Equipment

  • food processor

Ingredients
  

  • 1 can whole beetroot 398ml
  • 1 clove garlic large clove or 2 small
  • 1 can chickpeas 540ml, drained and rinsed
  • ½ 1/2 lemon juiced
  • 2 tbsp olive oil plus extra for drizzling
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sumac
  • ¼ tsp chili flakes

Instructions
 

  • Put beets, garlic, and chickpeas into a food processor and blend. 
  • Add lemon juice, olive oil, tahini, cumin, salt, pepper, sumac, and chiliflakes and blend again until smooth.
  • Transfer to a bowl and drizzle with olive oil. Sprinkle with parsley, sesame seeds, and zaatar spice.
  • Serve with pita chips.

Notes

I used zaatar spice, sesame seeds and parsley for garnish. This is totally optional but is great for when you're entertaining. 
What is sumac?
Sumac is a red berry native to the Middle East. It is dried and ground into a coarse powder. The spice adds tartness to dishes as it has a tangy lemony flavor.
This hummus is great made fresh but can keep in an airtight container in the fridge for a week. 
Serve with pitas and or veggies.