Roasted Beetroot Hummus with Feta
This Beet Hummus is made with a classic hummus base, roasted fresh beetroot and crumbled feta for a creamy finish. Say hello to your new favourite hummus variation!
Servings: 6
Cost: £1 / $1
Equipment
- Aluminium Foil (to roast beet)
- Sharp Knife + Chopping Board (to trim beet)
- Paper Towels (for peeling beet)
- Gloves (optional, for peeling beet)
- Food Processor (to make hummus)
Ingredients
- 14oz / 400g can of Chickpeas, drained (reserving 1/4 cup / 60ml brine)
- 1 medium Fresh Beetroot
- 2.5oz / 70g Feta, crumbled (plus extra to serve)
- 3 tbsp Extra Virgin Olive Oil, plus more for the beets and to garnish
- 2 tbsp Tahini
- 1 Lemon, juice of
- 1 small clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- 1/4 tsp Pepper, or to taste
- Toasted Sesame Seeds, to garnish (optional)
Instructions
- Begin by washing your beet. Trim off the stems, leaving about 1/2 inch attached. Lightly coat with olive oil, wrap in foil and pop in the oven at 180c/355f for 40-45mins, or until you can easily slice with a knife.
- Once cool enough to handle, unwrap the beet, cut off the stem and peel off the skin with paper towels (use gloves for less mess). Slice into quarters.
- In a blender, add your can of chickpeas, 1/4 cup chickpea brine, 3 tbsp extra virgin olive oil, 1/2 tsp cumin, 2 tbsp tahini, garlic clove, lemon juice, 1/2 tsp salt and 1/4 tsp pepper (or to taste).
- Once smooth, add in your beet and feta. Blend further until smooth again.
- Serve with Toasted Sesame Seeds (optional), Feta and a dash of Extra Virgin Olive Oil.
Video
Notes
a) Can I use jarred beets? - Fresh beetroot is definitely recommended for this recipe. Most pre-packaged beets are kept in a vinegar which will alter the taste of this hummus quite significantly.
b) Type of feta - You want to use a creamy feta, like Danish feta. Also make sure it's at room temp before putting it in the food processor. Both of these things will encourage a creamy hummus.
c) Thickness - If you find the hummus slightly too thick after adding the feta, simply add an extra drizzle of oil or lemon juice (or chickpea brine if you don't want to alter the flavour).
d) Garnish - I like to garnish with extra feta and extra virgin olive oil. If I'm feeling extra, I'll also chuck on some toasted sesame seeds and a few sprigs of cress.
e) What to serve with hummus - Pita chips. All day everyday. Also, ensure you always serve hummus at room temp, never tastes right straight out the fridge.
f) Calories - based on no extra garnish.
Nutrition
Calories: 181kcal | Carbohydrates: 12.03g | Protein: 5.42g | Fat: 12.99g | Saturated Fat: 2.758g | Polyunsaturated Fat: 3.413g | Monounsaturated Fat: 5.928g | Trans Fat: 0.12g | Cholesterol: 11mg | Sodium: 591mg | Potassium: 126mg | Fiber: 3.2g | Sugar: 3.11g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1.13mg