Beetroot Hummus with Tahini-Yoghurt
This recipe is a quick and simple method to make hummus a bit different. Combined with some dairy-free yoghurt and tahini... just for fun. Enjoy!
1 Tub (300g) Cocotribe Greek style yoghurt (or a dairy free yoghurt you can find)
1-2 Large beets
1 Can (400g) of Cooked Chickpeas, rinsed
1/4 Cup Tahini Paste and 2 tbsp extra
2 Medium Cloves of Garlic, peeled and sliced
1/2 Cup Lemon Juice
1 Tsp of Salt
Wash beetroot thoroughly and boil until cooked and tender. You can leave the skin on however if they are hard to rinse, peel before boiling. If you have extra time, wrap the beets in foil and roast them until tender for a slightly different flavour.
While the beets are cooking, open a can of chickpeas and pour into colander. Rinse thoroughly with water.
Place chickpeas into food processor or blender, add 1⁄4 cup tahini paste, garlic, 1⁄4 cup lemon juice and salt and mix until smooth.
To soften the mixture if it’s clumpy, add water slowly while continuing to mix until smooth but not runny.
Taste your hummus dip and add more lemon, salt or tahini paste until you reach your desired flavour and consistency.
Once beets are cooked, quarter them and add to hummus, blending until smooth. I like to add 1⁄4 cup of water from the beetroot pot for the vibrant pink colour. Again, add more tahini, salt or lemon where required to reach your desired flavour or consistency. The hummus should be creamy rather than runny.
Open a tub of greek style yoghurt and add 2 tbsp tahini paste, and 1⁄4 cup lemon juice and mix until combined. Add salt to taste. Plate up your beet hummus with a drizzle of your tahini yoghurt on top and enjoy.