Go Back
Crackers dipped into the beetroot hummus.

Zesty Beetroot Hummus with Dukkah

Molly Eardley
The zesty lemon and beetroot really bring this hummus to life! While the dukkah is a great topping for added crunch and texture.
Prep Time 5 mins
Cook Time 30 mins
Total Time 33 mins
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 5

Ingredients
  

  • 230 g chickpeas (also called garbanzo beans) or 1 can, drained
  • 75 g tahini or 1/4 cup
  • 160 g cooked beetroot about 2 small beetroots
  • 3 tbsp extra-virgin olive oil + more for topping
  • 1 lemon (zest and juice)
  • 1 garlic clove
  • 1 tsp sea salt + more for topping
  • 1 tbsp water (if needed)
  • 1 tsp dukkah
  • sprouts or microgreens (optional)

Instructions
 

  • Wash the beetroot well and boil it on the stovetop for about 30 minutes (depending on the size). Pre-cooked beetroot will work, too, but not pickled!
  • Drain and rinse the canned chickpeas under fresh water. There is no need to peel the chickpeas. This is personal preference and I do not find it alters the taste or texture.
  • Add the cooked beetroot and chickpeas to the food processor, along with the tahini, extra-virgin olive oil, lemon juice and zest, garlic, and sea salt. Blend until smooth. You may need a tablespoon of water to get that perfect consistency.
  • Lastly add the toppings - dukkah, extra-virgin olive oil, and sea salt! Serve with warm pitta bread or crunchy crackers.

Notes

Lemon - be careful not to get any seeds into the mix, as this can result in a bitter flavour. When grating the lemon zest, try to only grate the yellow waxy coating. The white rind can result in a bitter taste. 
Extra-virgin olive oil - if you'd like to use another type of oil in this recipe, it will work, however the flavour might alter. Stick to oils that are also liquid at room temperature (coconut oil will not work). 
Keywords beetroot, dukkah, easy, healthy, quick