The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Roast beetroot hummus recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roast beetroot hummus.
Preparation Time 20 minutes
Makes 950g (about 4 cups)
Ingredients (serves 8)
1 825g can whole baby beets, drained, chopped
2 400g cans chickpeas, rinsed, drained
100ml olive oil
75g (1/4 cup) tahini (sesame paste)
3 garlic cloves, crushed
1 tbs ground cumin
Salt & freshly ground black pepper
Method
Place half the beetroot and chickpeas in the bowl of a food processor and process, scraping down the side of the bowl with a spatula when necessary, until finely chopped. Add the remaining beetroot and chickpeas and process until combined.
Add the oil, tahini, garlic and cumin, and process, scraping down the side of the bowl with a spatula when necessary, until the mixture forms a paste. Taste and season with salt and pepper.
Notes
This is great with grilled chicken. Transport in an airtight container.
Source
Good Taste - December 2001, Page 50
Recipe by Amanda Kelly & Kerrie Mullins
More Middle Eastern Recipes:
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles
Hummus
Mediterranean dipping plate
Spinach & yoghurt dip
Lemon Cilantro Eggplant Dip
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