Hull-Ooo. Welcome to this roasted beet hummus love-in that I’m currently hosting. As in, I’ve had this beet hummus dip on crackers, vegetables and bread at every meal for the last 2 days. Beets and I have always had a love-love relationship but when you invite tahini and chickpeas to the party and they tell their friends garlic and olive oil… well… it can only ever result in the creamiest dip that happens to be the colour of happiness itself.
You can clearly tell by this language that it is a bona fide love fest up in here. You can officially start send our mail addressed to the Thompson’s at beetroot towers. But when I’m not stuffing my face with this creamy and earthy-with-a- little-bit-of-sweetness-dip, then I’m thinking about these crackers that I made to go with the dip.
In other news, shall we just talk about how easy this hummus is to make. The secret to this dip taking about 3 minutes to make is that we buy the beetroot already roasted!!!🙊 So literally everything goes into the food processor and you blitz. I enjoy a very smooth hummus so I pop the chickpeas out of those little skins that their in. But, srsly by all means if that is too much of a faff for you just chuck em in and hit start. If it means the difference between making this beet hummus and not making it leave those little skins on for the love of Pete.
And that it! That’s all she wrote! Make the dip. Make these crackers to go with the dip. Live happy. The end.
- 2 roasted beetroot skins removed
- 2 cloves garlic
- 1 400 ml can chickpeas drained and rinsed in hot water.
- 2 Tbsp heaped tahini
- 1 lemon juice only
- 150 ml olive oil
- pinch cumin
- salt & pepper
If you plan to pop the chickpeas out of the skins you should probably do that first.
Place the beetroot and garlic in the bowl of a food processor and blitz on high.
Add the can of chickpeas while still warm from the hot water rinse.
Continue to blitz while you add the tahini, cumin and lemon juice.
Stream the olive oil into the processor while it’s running. Add more or less for desired consistency.
This hummus will keep well in the fridge for about 4 days.
*The hot water rinse over the chickpeas helps to get a smoother hummus.
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