Name: Beetroot Hummus
Prep time: 10 min
Cook time: 26 min
Ingredients: 450 g beetroot (washed and trimmed); 200 g precooked chickpeas; 3 tablespoons lemon juice; 40 g toasted black sesame seeds; 30 ml sesame oil; Salt (to taste); Black pepper (to taste); Cumin powder (to taste); Extra virgin olive oil

Beetroot Hummus

Print Recipe

Prep Time 10

Cook Time 26

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

450 g beetroot washed and trimmed
200 g precooked chickpeas
3 tablespoons lemon juice
40 g toasted black sesame seeds
30 ml sesame oil
Salt to taste
Black pepper to taste
Cumin powder to taste
Extra virgin olive oil

Method

Place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
Drain and let them cool. Cut beetroots into cubes.
Place black sesame seeds in a high-speed blender and pour in sesame oil. Blend until smooth.
Add the remaining ingredients to the blender and blend again until homogeneous and creamy.
Transfer the mixture into a serving bowl.
Serve and enjoy.

Notes

Additional tips
You can serve beetroot hummus as an appetizer, as a cream for bruschettas, or as a base for serving meat and fish dishes.
Add a pinch of nutmeg to enrich the flavours.
You can also serve it with raw carrots and celery sticks.