Ingredients
Beetroot
- 2 small beetroots
Hummus Base
- 1 cup cooked chickpeas (canned or pre-cooked)
- 2 cloves garlic
- Salt, to taste
- Black pepper, to taste
- Juice of half a lemon
- 1/4 cup olive oil
Instructions
- Cook the Beetroot: Place the beetroots in a pot of water and cook them until they become fork-soft, which usually takes about 30-40 minutes. Once cooked, drain the water and let the beetroots cool down completely.
- Prepare the Beetroot: Peel the skin off the cooled beetroot and slice them into smaller pieces to make blending easier. Transfer these beetroot pieces into a food processor.
- Add Remaining Ingredients: Add the cooked chickpeas, finely chopped garlic, salt, black pepper, and lemon juice into the food processor with the beetroot.
- Blend the Mixture: Process all the ingredients until the mixture becomes smooth and creamy. While continuing to blend, slowly drizzle in the olive oil to incorporate it fully.
- Adjust the Flavor: Taste the hummus and add more salt, pepper, or lemon juice as needed to suit your preference. Blend again briefly to mix any added seasonings.
- Serve and Store: Serve your Hot Pink Beetroot Hummus with crackers or sliced vegetables for dipping. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For a smoother texture, peel the chickpeas if desired before blending.
- The hummus can be refrigerated for up to 4 days in an airtight container.
- You can substitute lemon juice with lime juice for a different citrus note.
- Adjust garlic quantity based on your taste preference.
- Serve chilled or at room temperature depending on your liking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
