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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
Total Time 5 minutes
Course Sides
Cuisine Middle Eastern
Servings 6 people
Calories 247 kcal

Ingredients
 

  • 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

Instructions
 

  • 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!