Beetroot Feta Hummus

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Sweet Beetroot Dip

Pink hummus. Why not?

Adding beetroot provides a subtly sweet and tangy twist to traditional hummus. I absolutely love the rich colouring it adds as well. Almost too pretty to eat.

I added some crumbled feta and roasted hazelnuts to finish the dip off. Delicious!

Ingredients

  • 1 can of Chickpeas

  • 1/2 can of Beetroots

  • 1/2 Lemon (juiced)⠀

  • 1/3 Olive Oil⠀

  • 1/4 cup of Tahini⠀

  • 1/4 cup of water⠀

  • 1 teaspoon of salt ⠀

  • Toppings: Feta Cheese, Pistachios and Roasted Hazelnuts.

Method

  1. PEEL off the skins of the chickpeas. You can do this by boiling them for 10 mins (some chickpea skins will naturally fall off) or dunking them in water and peeling them off in a bowl.

  2. DRAIN beetroots separating them from the liquid in the can. Chop up in pieces to help the blending process.

  3. BLEND all the remaining ingredients.

  4. TOPPINGS: Crumble feta cheese in your hand and spread it on top. Finish with Crushed pistachios and hazelnuts.

Photography by Carli Teteris.

Lizbeth Pal-DevelterComment