Beetroot Hummus Dip
The Home Cook's Kitchen
This beetroot hummus dip is so easy to make, and absolutely delicious! Bring some colour and jazz to your Christmas table!
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Sides
Cuisine Middle Eastern
Servings 6 people
Calories 247 kcal
- 15 oz baby beetroots canned, find a low sugar brand
- 15 oz chickpeas canned, rinsed and patted dry with paper towel.
- 1 tablespoon tahini
- 2 teaspoon lemon juice
- 4 tablespoon olive oil
- 2 garlic cloves
- 1 teaspoon cumin ground
- ½ teaspoon salt to taste
- 2 tablespoon reserve chickpea liquid
Place chickpeas, beetroots, lemon juice, salt, garlic cloves, cumin and chickpea liquid in a blender.
Pulse for 30 seconds.
Place blender on high, then add the olive oil through the funnel of blender while motor is running.
Blend until hummus is nice and smooth and there are no lumps.
Adjust taste - I added more cumin and lemon juice but it is dependent on tastes.
Serve and enjoy!