Recipe: Beetroot Hummus

Hummus is a Levantine and Egyptian food dip popular throughout Middle East and North Africa. Chickpeas, the main ingredient of conventional hummus, have appreciable contents of dietary fiber, protein, B vitamins, manganese and other nutrients. Adding Beet to the classic recipe gives it amazing color, heavenly taste and enhances the nutritional value.

Doesn't this sound like an ideal way to start your Sunday brunch or dinner party.


Chickpeas: 400g (soaked overnight)
Beetroot: 4 beetroots (cooked)
Lemon juice - 1 (freshly squeezed)
Garlic cloves - 4 (crushed or chopped)
*Tahini - 60 ml
Ground cumin - 1 teaspoon
Olive oil - 90 ml
Salt to taste

*Paste of roasted sesame seeds blended with olive oil, lemon juice, garlic and salt.

Serves: 1 tub


Cook chickpeas until they are are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.

Cook the beet until tender; drain and allow beets to cool before removing the skins and chopping.

Add all ingredients in a blender and  process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.

Serve with pita bread or lavash.