This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping. QUICK TIP: the recipe will be even FASTER if you just use that pre-cooked beetroot in the vacuum packed plastic! You’ll miss the sweet roasted vibes from the home-cooked beetroot, but you’ll save yourself around an hour of prep! Bingo!

Quick Hummus with Shredded Beetroot

Richard Makin

This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping.

5 from 2 votes

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Ingredients

  

For the Hummus

• ▢ 1 tin chickpeas (drained, and rinsed. Reserve the liquid for when you need some aquafaba)
• ▢ ½ teaspoon sea salt
• ▢ 6 tablespoon extra virgin olive oil
• ▢ 4 tablespoon water
• ▢ 3 teaspoon tahini
• ▢ 3 tablespoon lemon juice

For the Beetroot

• ▢ 3 medium beetroot
• ▢ 1 tablespoon white wine vinegar
• ▢ 1 teaspoon pomegranate molasses
• ▢ pinch sea salt and pepper

To Serve

• ▢ small bunch fresh parsley
• ▢ 2 tablespoon extra virgin olive oil

Instructions

 

To make the hummus

• Place all the ingredients in a food processor or high speed blender. Blend until smooth. Set aside

To make the beetroot

• Preheat the oven to 170c. Wrap the beets in tin foil, place on a baking tray and roast for 30-40 minutes or until a knife inserts easily into the beet.
• Remove the tinfoil and leave to cool for 20 minutes. Once cool, grate the beetroot into a medium bowl. Mix with the remaining ingredients.

To Serve

• In a medium bowl, put the hummus, top with the beetroot and garnish with a good drizzle of olive oil and bunch of torn parsley.

Nutrition

Serving: 1grams

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