Delicious Beet Hummus Recipe with Dukkah & Olive Oil
This vibrant beet hummus with dukkah and olive oil combines the earthy sweetness of roasted beets, creamy chickpeas, and nutty dukkah for a stunning and healthy dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 medium-sized beets, roasted and peeled
- 1 cup cooked chickpeas, drained (or canned, rinsed and drained)
- 1/4 cup tahini
- 2 cloves garlic, peeled
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or more to taste)
- 2 tablespoons dukkah
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45-60 minutes until tender. Once cooled, peel off the skin.
- In a food processor, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt.
- Blend until smooth, scraping down the sides as needed. If the hummus seems too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Taste and adjust seasoning. Add more lemon juice for brightness or salt to enhance the flavors.
- Spoon the hummus into a serving bowl, smoothing the top with the back of your spoon.
- Drizzle with extra olive oil and sprinkle generously with dukkah. Add a few beet slices or fresh herbs for garnish if desired.
Notes
[‘Roasting beets enhances their natural sweetness.’, ‘Blend hummus just until smooth to avoid a gummy texture.’, ‘Use high-quality olive oil for the best flavor.’, ‘Prepare ahead of time for better flavor as it melds together.’]
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 6
- Protein: 6
Keywords: beet hummus, dukkah, olive oil, healthy snack, vegan, gluten-free, appetizer, dip, spread