Of course, hummus is perfect as is, but adding beetroot is a really great way to take a classic hummus to the next level. The beetroot gives a beautiful sweetness and the most amazing pink colour. This dip is what you’re looking for to bring with you to your next get together.
Serve it with toasted Turkish bread or spread it on your sandwiches, there’s no wrong way to enjoy this dip that is incredibly tasty, fresh and simple to make in the Vibe Blender.
Serves: 8 - 10
1 large cooked beetroot, peeled and quartered
200g cooked chickpeas
1 clove garlic
Juice of 1 lemon
1/4 cup olive oil
Pinch of salt
1/2 cup cold water
1/2 cup greek yoghurt
Optional: 1 tablespoon Za’atar spice mix to garnish
1. Place the beetroot, chickpeas, tahini, garlic and lemon into the blender jug.
2. Blend on smoothie mode and medium speed while you pour the olive oil slowly into the top of the jug. Blend until smooth. If it’s too thick, add a little cold water and blend until you are happy with the consistency.
3. Pour the dip into a serving dish and gently swirl through the Greek yoghurt, finishing with a little more olive oil on top.