Beetroot Hummus with tahini
Got a glut of beetroot from your kitchen garden? Use them to make this vibrant beetroot and tahini hummus!
Servings: 4 people
Calories: 256.14kcal
Ingredients
- 300 grams beetroot about 2 medium to large, left whole, skins scrubbed
- 240 grams chickpeas drained weight
- 2 cloves garlic crushed
- 2 tablespoon tahini
- 1 tablespoon Greek yogurt
- 1 lemon juice only
- pinch ground paprika
- 1½ teaspoon ground cumin
- 2-3 tablespoon olive oil about 2-3 tbsp
- salt to taste
- pepper to toaste
- sesame seeds toasted, to garnish
- mint leaves to garnish
- pomegranate molasses optional
Instructions
- Boil the beetroot whole until just tender, about 15-20 minutes.
- Drain and leave to cool.
- Once cool enought to touch enough to handle, then rub off the skins (they should come away quite easily).
- Drizzle with a little olive oil, place in a pre-heated oven at 180C and roast for 30 minutes.
- Once soft, leave to cool completely before roughly chopping and placing in a food blender along with the chickpeas, garlic, tahini, juice of 1 lemon, the paprika and cumin.
- Blitz to a coarse paste, then gradually add the olive oil (keeping the food processor blitzing slowly) until a thick, smooth dip has formed.
- Add salt and pepper to taste along with a little more lemon juice if you prefer.
- Finally, stir through the greek yogurt and add the garnish.
Nutrition
Calories: 256.14kcal | Carbohydrates: 29.2g | Protein: 8.93g | Fat: 13.17g | Saturated Fat: 1.75g | Cholesterol: 0.19mg | Sodium: 70.72mg | Potassium: 534.46mg | Fiber: 8g | Sugar: 8.81g | Vitamin A: 75.67IU | Vitamin C: 19.69mg | Calcium: 83.11mg | Iron: 4.13mg