in Recipes

Beetroot hummus

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Ingredients for 2 servings:

  • 2 beetroots
  • 320 g chickpeas from the can
  • 60 ml chickpea broth
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 3 garlic cloves
  • ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 200°C (top/bottom heat). Rub the beets with a pinch of salt, place on a baking sheet, and bake for about 45 minutes, until tender. Remove and let cool. Drain the chickpeas, reserving 60 ml of liquid. Blend both with oil, tahini, peeled garlic cloves, and lemon juice. Season with lemon juice and salt. Peel and blend the beets. Mix the puree with the hummus, spoonful by spoonful.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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