RECIPE BY: PAULA GEER
SOURCE: iNternet (unknown site) from years back
Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc) pita bread or crackers.
- 2 large beets (or 1 supersized beet that you can get here)
- 1 x 400 g can of chickpeas (keep the water when you drain them)
- juice of 1 lemon
- 2-3 garlic cloves
- 3 Tbsp tahini* (see photos)
- 1-2 Tbsp extra virgin olive oil
- ½ tsp salt, more if needed
- Can garnish with parsley or chopped up celery leaves from inner core
- Olive oil to drizzle
Pre-heat the oven to 200 C (400 F) degrees.
- Wash and peel the beets, wrap them in tin foil and roast them for about 40-50 mins.
- Add the drained chickpeas, garlic cloves, tahini, olive oil, salt and lemon juice to a food processor and pulse until creamy (if it’s too thick you may add a few tablespoons of the chickpeas’ water).
- Once the beets are baked, carefully unwrap and dice them, then add them to the food processor.
- Purée until the beets are completely chopped up and blend in nicely with the hummus.
- Taste and if it’s too sweet due to the beets you may add some additional salt or lemon juice, or olive oil/tahini if you want it creamier.
- Place in serving bowl, garnish with parsley / celery leaves, and drizzle with olive oil.
- Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc) pita bread or crackers.
* Tahini is an oily paste made from toasted ground hulled sesame seeds used in North African, Armenian, Greek, Israeli, Cypriot, Iranian, Turkish, Iraqi, and Levantine cuisines.
Download PDF here: Middle Eastern Roasted Beetroot Hummus Paula Geer