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Garlic & Beet Hummus

3.06 from 98 votes

Ingredients
  

  • 540 ml canned Chickpeas
  • 1/3 cup Olive Oil
  • Salt to taste
  • 2 roasted Garlic Cloves
  • 1/2 cup Tahini or Tahina
  • 1/4 cup Juice of a Lemon
  • 1/4 cup ice cold Water
  • 1/2 cup cooked Beets

Topping

  • 3 - 4 tbsps Olive Oil
  • Sprinkle of Sumac
  • Reserved Chickpeas
  • 1/4 cup cooked beets
  • 1/4 cup Parsley
  • 1 tbsp toasted Pinenuts

Instructions
 

  • Drain and rinse the chickpeas and reserve a few for the topping
  • Remove the skins from the chickpeas
  • In a food processor add the olive oil, salt, garlic, tahini and lemon juice and process till it’s nice and frothy
  • Add the Chickpeas and some ice cold water to help it puree to a smooth paste
  • Remove about 3/4 of the garlic hummus
  • Add the beetroot to the 1/4 that’s left over and blend
  • Add dollops of the beet hummus and spread out making a well in the middle
  • Add all the topping ingredients and serve with pita bread