Roasted Beetroot Hummus
As the days are getting longer and with Spring just around the corner, my brain is starting to switch into aperitif mode. Delicious little nibbles and a glass of wine in good company… there is nothing quite like it.
A good aperitif is made up of a variety of simple, easy-going and most importantly tasty little bites that can only bring a smile to your face. When it comes down to it, dips truly are my go-to! Quick to whip-up and so versatile, you can’t go wrong no matter your budget or the time of year. So let’s get into this mini series of colourful veggie hummuses!
To start us off: Roasted Beetroot Hummus. With vibrant colours, a creamy texture & bursting with flavour, this one is a showstopper! Dunk a cracker in it, slather it on toast or just eat it with a spoon when no one’s watching & enjoy!
- Vegan Recipe -
ROASTED BEETROOT HUMMUS
250g of chickpeas, drained
3 small beetroots, cooked*
Juice & zest of ½ lemon
4-5 tablespoons of cold water**
1 tablespoon of tahini***
1 clove of garlic, peeled & crushed
1 teaspoon of cumin
1 teaspoon of sumac
1-2 tablespoons of extra virgin olive oil****
Salt
Freshly grated pepper
1 teaspoon of sesame oil (optional)
Handful of slivered almonds, toasted (optional)
Handful of dill (optional)
Add the chickpeas, beets, lemon juice & zest, water, tahini, garlic, cumin and sumac to a food processor fitted with the blade attachement. Mix on high for a couple of minutes, or until mostly smooth.
Add the oil in a slow stream while blending, until incorporated. Season with salt and pepper to taste and then blend on high until the hummus is completely smooth.
Transfer the hummus to a bowl or a plate & sprinkle with your desired toppings - I used a drizzle of sesame oil, some slivered almonds and a handful of fresh dill.
Notes: *If in season, use fresh beets - cook in boiling water until tender (you can easily slide a knife through) & then rinse under cold water to cool-down & maintain colour before adding to the mixer.
**Add extra water if needed, for a smoother finish.
***You can sub. the tahini for toasted sesame seeds.
****Add more or less olive oil based on desired consistency.