Beetroot Hummus
A community recipe by ReneKNot tested or verified by Nigella.com
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Place all ingredients into a blender and process till smooth. If it is too thick, gently drizzle a little water into the mixture until just right
Place all ingredients into a blender and process till smooth. If it is too thick, gently drizzle a little water into the mixture until just right
Introduction
The colour of this Hummus is amazing !! It also tastes heavenly. Appart from accompanying a Moroccan meal it would be equally good served with Roast Chicken, Lamb or Beef. Half this recipe if less is needed.
The colour of this Hummus is amazing !! It also tastes heavenly. Appart from accompanying a Moroccan meal it would be equally good served with Roast Chicken, Lamb or Beef. Half this recipe if less is needed.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1 tub
Metric
U.S.
- 400 grams chickpeas (tin, drained)
- 4 beetroots (peeled, boiled until soft)
- 4 cloves garlic (crushed or chopped)
- 1 lemon juice (freshly squeezed)
- 90 millilitres olive oil
- 1 teaspoon ground cumin
- 63 millilitres tahini (optional)
- 14⅛ ounces garbanzo beans (tin, drained)
- 4 beets (peeled, boiled until soft)
- 4 cloves garlic (crushed or chopped)
- 1 lemon juice (freshly squeezed)
- 3 fluid ounces olive oil
- 1 teaspoon ground cumin
- 2 fluid ounces tahini (optional)
Method
Beetroot Hummus is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Barnold on 30th September 2015
Show more commentsThis was the easiest Hommus I have ever made. I used a tin of whole baby beetroot and washed them with the tin of Chickpeas. Wow! it was a hit with everyone.