Spicy beetroot hummus (oil free) where healthy beets meets hummus with an easy spicy blend. Warning – this is highly addictive and spreadable.
- 10 oz cooked beetroot (250 gm)
- 2 – 15 oz (400 gm) cans chickpeas (garbanzo beans), drained and rinsed
- Juice and zest of 2 lemons
- 2 garlic cloves, minced
- 1 1/2 Tbsp Tahini
- 1 tsp. cumin
- ¼ tsp. cayenne
- 1 tsp. smoked paprika
- If you are using packaged beetroot, drain it and then cut it into quarters to make it easier to blend.
- If you want to cook your beets, add 2 small to medium beets to a pan of boiling water with the lid on for 30-40 minutes until they are tender when pierced with a knife. Drain and cool, then pull off and discard the roots, leaves and stalks and peel them. Use rubber gloves for this process and I’d advise an easy-to-clean matt. Beets might stain your wooden boards.
- Add the beets, chickpeas, lemon juice and zest, garlic, Tahini, cumin, cayenne and smoked paprika to a blender. Blend until smooth.
- An alternative to preparing fresh beets by boiling is to wrap them in foil and roast them for 1-2 hours (this depends on size).
- If you find your hummus a bit too thick, add cold water as needed.
- Keep your hummus in the fridge in a tightly sealed container. It will last for approximately 1 week.
- Category: On the Side
- Cuisine: plant based, oil free
Keywords: spicy beetroot hummus (oil free)