Beet hummus
Preparation
10 minutes
Cooking
0
Yield
1 large bowl
Key ingredient(s) in this recipe
How to cook beets:
On the stovetop: Place the beets in a pot and cover with water. Cover the pot and boil until beets are tender (about 1 hour).
In the oven: Wrap the beets in aluminium foil and cook in the oven for 1 hour at 180°C (350°F).
In the slow cooker: Place the beets whole in the slow cooker. Add 500 ml (2 cups) of water + 15 ml (1 tbsp) of vinegar. Cover and cook on high 4 to 5 hours. Peel the beets by simply removing the skin with gloves, rubbing them under cold water or using a knife.
- 375 ml (1 ½ cup) cooked beets, diced
- 125 ml (½ cup) chickpeas
- 1 clove garlic, chopped
- 45 ml (3 tbsp) plain yogurt or ricotta cheese
- 15 ml (1 tbsp) tahini
- 5 ml (1 tsp) ground coriander
- 10 ml (2 tsp) ground cumin
- 1Combine all the ingredients in a blender or food processor and purée until smooth.
- 2Season to taste.
- 3Serve with toasted pitas or raw vegetables.
Beet juice can leave dark stains on your fingers. Remove it by rubbing with a bit of lemon juice!
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