No celebration is complete without dips, and hummus is always a staple for me, but have you tried beetroot hummus? It transforms the original beige dip into a vibrant colourful appetizer. When beetroot is in season (around spring time) it's the perfect time to make, and contains several health benefits, another reason to give this recipe a go.
My beetroot hummus recipe is simple, easy to make and uses minimal ingredients. I use an air fryer to cook my beetroot as it saves time and uses less energy, however, you can also use an oven, it just takes a little longer.
Prep: 10 mins
Cook: 25 minutes
- 1 Raw beetroot
- 1 Tin chickpeas, drained and rinsed
- 2 Tbsp tahini
- 2 Tbsp Lemon juice
- 1 Clove garlic
- 1 Tbsp extra virgin olive oil
- Salt & pepper - Cole & Mason Derwent Salt & Pepper Mills
- Fresh mint to garnish
- Remove the stem from the beetroot, peel and cut into roughly the same size quarters. Lay in the air fryer basket, drizzle with olive oil and cook for 18-20 minutes at 200°C or until tender - If using the oven, spread the beetroot out on a baking sheet, drizzle with olive oil and roast for 35-40 minutes until tender.
- Once the beetroot is cool enough to handle, add to your food processor along with all other ingredients, excluding the fresh mint. Whizz until combined and smooth. Ensure to taste and adjust the seasoning – I personally was not shy on the salt content.
- Serve swirled with a drizzle of extra virgin olive oil and torn fresh mint leaves. Enjoy paired with warm pitta, crackers and/or carrot and cucumber sticks.
- Keeps fresh for 3-5 days if kept in an airtight container in the fridge.
- My beetroot hummus also makes for a healthy spread on open sandwiches.