I shared the recipe for my favorite sardine dip, labneh and this lentil hummus with nigella seeds before. Another dip I’m making again and again is this slightly sweet, bright pink beetroot hummus: with a lovely walnut crunch and creamy yogurt to finish things off.
This amazing beet hummus always works well at a party or during a dinner, especially when I serve it with all kinds of vegetables, crackers and flatbread for dipping. It always looks impressive, but is surprisingly too easy to prepare.
But let’s not save this dip for festive occasions, because this hummus is just as good in a sandwich (with goat cheese or grilled vegetables, for instance) or in a avocado & feta wrap. The recipe is loosely based on an old Donna Hay magazine and so easy to make: you only need to mix all ingredients and season to taste.
Good to know is that this beetroot hummus just happens to be really healthy for you too. It doesn’t get much better than that, does it?
1 15 oz (400 g) can of chickpeas, rinsed and drained
1 8 oz (225 g) can of beets, drained
1 tbsp tahini
½ clove of garlic, chopped
4 tbsp lemon juice
½ tsp ground cumin
4 tbsp Greek or Turkish yogurt
4 tbsp walnuts, coarsely chopped
1 handful of parsley
olive oil, for drizzling
extra: stick blender or food processor
Blend the chickpeas, beetroot, tahini, garlic, lemon juice and cumin until smooth. Generously season with salt and pepper and blend again.
Scoop the beetroot hummus in a bowl or on a large plate and add the yogurt on top. Sprinkle with walnuts and parsley and finish with a good drizzle of olive oil.