Beetroot Hummus Made With Roasted Beetroot

Beetroot can be used as a food colouring and this is what made my beetroot hummus such a vibrant colour. Of course, it added taste as well to the chickpeas.

Beetroot Hummus
Head straight on to the recipe for Beetroot Hummus

The very first smart phone I owned would fall in today’s stable of android phones. After 20 months I changed to BlackBerry due to its better features. Without a doubt, the best feature of the phone was the keyboard. I was loyal to the brand for 3 generations. But last year, WhatsApp decided it would no longer support BlackBerry. I was faced with two options. The first was to migrate to an Android phone and the second was to get an iPhone. We have a UK SIM card in an android phone which I lent to a friend least year. For some reason he added plenty apps to the phone in the time he had it. While I was deleting all of the junk I noticed how many apps there are on the device, many of which cannot be deleted. As I have an iPad I decided to rather get an iPhone.

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The plus side to this is that it automatically synchs with my iPad and the apps I don’t want are easy to delete. The downside is that as things stand now, I cannot get my ring tones onto my iPhone. I have had the same ring tone for various people for years. For some odd reason my iTunes is not working properly on my PC. But I have not had the time to work out why. Change comes slowly for me and like with changing over from BlackBerry to Apple, I have also changed from making my plain hummus. The reason for this is that I am eating more of this Middle Eastern spread than before. I always roast beetroot for Dave and I for dinner. Having a few left over at the same time I was blending chickpeas led me to making this beetroot hummus.

Beetroot Hummus

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5 from 3 votes

Recipe For Beetroot Hummus

This vibrant hummus gets its colour and extra flavour from the beetroot
Recipe Category: Dips, Vegetarian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the roasted beetroot

  • 2 or more beetroots, scrubbed and quartered *
  • Olive oil for drizzling
  • Salt to season
  • Ground sumac to season

for the beetroot hummus

  • 1 x 400 g tin chickpeas, drained
  • 5 mls ground sumac
  • 1 clove black garlic
  • 2 roasted beetroot
  • 120 mls olive oil
  • Salt and freshly ground black pepper to season

Method

for the roasted beetroot

  • Preheat the oven to 180° Celsius
  • Line a baking dish with tin foil
  • Place the beetroot in the dish and drizzle with olive oil
  • Season generously with the salt and sumac
  • Bake for 90 minutes until soft

for the beetroot hummus

  • Place the chickpeas, sumac, garlic, beetroot and olive oil into a blender
  • Blend until smooth
  • Season to taste and refrigerate

Notes

* you only need 2 for the recipe but I make enough for dinner as well as the hummus seeing as the oven is on

Inspiration published on Lavender and Lime March 10:


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