Recipe Overview

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Difficulty: Easy

Ingredients

• 1 large cooked beetroot
• Juice of 1 lemon
• 1 clove of garlic
• 250g canned chickpeas
  • Drained and rinsed
• Fresh herbs:
  • A few coriander leaves
  • A handful of flat-leaf parsley
• 2 tablespoons tahini
• 1 pomegranate
  • Seeds, for garnish
• 100g Greek yogurt
• Olive oil
• Fleur de sel (sea salt)

Instructions

1. Cut the cooked beetroot into large chunks and place them in a KitchenAid K400 food processor.
2. Add the drained chickpeas, tahini, lemon juice, and Greek yogurt to the processor.
3. Blend on medium speed while gradually adding a drizzle of olive oil until you achieve a smooth and creamy texture.
4. Transfer the hummus to a serving bowl and garnish with pomegranate seeds, coriander, and parsley.

Notes

This hummus can be stored in the fridge for up to 3 days. Serve it with vegetable sticks or crackers for a perfect appetizer!

Recipe Tips

• For a creamier consistency, blend the ingredients longer or add more olive oil.
• Feel free to adjust the garlic to your taste if you prefer a milder flavor.
• Mix in some spices like cumin or smoked paprika for an extra flavor kick!

Nutritional Information

Approximately 150 calories per serving (based on 4 servings).

Frequently Asked Questions

Can I make this hummus ahead of time?

Yes, this hummus keeps well in the refrigerator for up to 3 days.

What can I serve with beetroot hummus?

It’s great with pita chips, vegetable sticks, or as a sandwich spread.

Can I freeze beetroot hummus?

Yes, you can freeze it. Just make sure it’s in an airtight container.

What if I don’t like beetroot?

You can substitute with other cooked vegetables like roasted carrots or sweet potatoes for a different flavor.

Is this recipe suitable for vegans?

If you replace Greek yogurt with a vegan alternative, it can be made vegan.