With its earthy sweetness, beetroot add a delicious twist to a traditional hummus recipe, creating a vibrant pink dip. Perfect as a snack with a celery and carrot sticks or try it spread on a cracker, toasted bread or on your sandwiches and wraps.
- Large frying pan
- Food processor or blender
- 300 g cooked beetroot drained
- 400 g tinned chickpeas drained
- 1 garlic clove peeled and roughly chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 2 tsp fresh dill leaves picked
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Sea salt and black pepper
- Firstly, toast the cumin seeds. Place them in a large frying pan on a medium heat, stirring occasionally until their aromas are released and they start to crackle. Remove from the heat and leave to cool.
- Place the beetroot, chickpeas, garlic, ground coriander, half the cumin seeds, dill, olive oil and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.
- Add some salt and pepper, whizz again and then check the seasoning, adding a little more salt, pepper or lemon juice if needed.
- Serve the hummus with, with the rest of the toasted cumin seeds sprinkled on top, with crudités or enjoy it with toast.
- The hummus will keep in the fridge for up to three days.
Recipe courtesy of Love Beetroot
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Last update on 2021-05-15 / Affiliate links / Images from Amazon Product Advertising API
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