Beetroot hummus
Local name: حمص بالشمندر
Lebanese hummus in bright pink, chickpeas and cooked beetroot blended with tahini, lemon and cumin.
Photo: MOs810 · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
- Difficulty
- Easy
Method
- Blend the chickpeas and beetroot to a rough purée.
- Add the tahini, garlic, lemon juice, cumin, salt, pepper and cold water. Blend again.
- With the motor running, drizzle in the olive oil as for a mayonnaise, until smooth and creamy.
- Taste and adjust the lemon and salt.
- Serve in a shallow bowl, make a swirl with the back of a spoon, drizzle with olive oil and scatter with seeds. Serve with pita or raw vegetables.
The colour is spectacular and the taste sweeter than classic hummus. It keeps for 4 days in a sealed container in the fridge.
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