Beetroot Hummus

Beetroot Hummus

Transform your hummus game with this vibrant Beetroot Hummus recipe! Season to taste and serve with dukkah, fresh veggies, and warm flatbread. Perfect for a healthy, colourful snack, and can be stored in the fridge for up to a week. Enjoy!

CHEF

Jason Roberts

cuisine

Italian

social

Jason Roberts

Difficulity

Easy/Beginner

cooperated brands

Dorsogna

Perfection Fresh
Devondale Dairy

Beetroot Hummus

Beetroot Hummus

Full Recipe In details

STARTING GUIDE

  • Cuisine: Italian
  • Prep Time : 25mins
  • Cooking Time: 8-10 mins
  • Total Time: 35 mins

Ingredients

  • 1 cup canned beetroots or baby beets, drained
  • 400g can cooked chickpeas, drained
  • 1 large lemon(juice and zest)
  • 1 healthy pinch salt and black pepper
  • 2 large cloves garlic finely chopped
  • 3 tbsp tahini
  • 1/4 cup extra virgin olive oil

Serving Platter:

  • 6 fresh figs, torn in half
  • 8 baby cucumbers, halved length ways
  • 1 pomegranate or pomegranate molasses
  • 1 cup of stuffed olives
  • 1/2 cup dukkah or zaatar
  • 4 warmed flatbread to serve
  • extra virgin olive oil

Methods

  • With a small knife, halve the beetroots and puree them in a food processor.
  • Add in the remaining ingredients with the exception of the olive oil and blend until smooth
  • As the hummus is mixing, drizzle in the olive oil.
  • Season to taste with salt, lemon juice, and olive oil. If you find the consistency too thick, add in some water. Serve on a platter alongside dukkah, olive oil, fresh fruit, veggies, and a warm flatbread. This dip can be enjoyed for up to 1 week if kept in the fridge.

Notes

To serve, place the roasted potatoes, Fioretto and chicken onto serving plates, dress the chicken with the sauce

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