A vibrant hummus featuring roasted beets and topped with a herby flavourful pistachio dukkah
Roasted beetroot hummus:
- 2 medium beets
- 1 can chickpeas
- 2 tbsp tahini
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4–1/2 cup water
Preheat the oven to 400 degrees F.
Rinse and scrub your beets and then loosely wrap them in a piece of tinfoil.
Place the beets in the oven and roast for 45 minutes. Remove and let cool.
Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor or high-speed blender. (I use this food processor for this recipe) Slowly add some water, starting with 1/4 cup, and adding more if needed for a creamy texture.
Blend until smooth and creamy.
To make the dukkah, add all ingredients to a food processor and pulse a few times until crumbly.
Top the hummus with the dukkah and serve.
You can also buy pre-roasted beets to use in this recipe to save time roasting them yourself
Store in an air-tight container in the fridge for up to a week.
- Serving Size: 1 serving
- Calories: 146
- Sugar: 4g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
Keywords: homemade hummus, how to make hummus