beetroot hummus
You might think beets a little weird to be in hummus, but really it's not. It has a beautiful color and great flavor, plus my secret for making it velvety smooth. This is wonderful with toasted pita, crudite, or as a condiment on sandwiches and wraps.
prep time
15 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 16 ounces can whole baby beets
- 16 ounces can chickpeas
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1-1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
How To Make beetroot hummus
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Step 1Drain the canned beets and discard the canned liquid. Place the beets in a food processor fitted with the chopping blade.
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Step 2Rinse and drain the canned chickpeas, and take care to pinch the skins off and discard those or your hummus will be gritty. Trust me, it is worth the pain.
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Step 3Put the chickpeas in with the beets and remaining ingredients.
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Step 4Puree until smooth. Garnish with a little extra virgin olive oil and minced pistachios if you like, but not required. Serve with toasted pita bread or vegetables, or use as a spread on sandwiches and wraps.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Diet:
Vegan
Category:
Vegetable Appetizers
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
Culture:
Australian
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