Ingredients for the Beetroot Hummus
1 medium sized cooked beetroot – chopped
1 tin cooked chickpeas (400 g) – keep the chickpea water
2 tbs tahini
1 tsp cumin powder
4 tbs olive oil
1 tbs lemon juice
1⁄2 tsp salt
1⁄8 tsp cayenne pepper
Ingredients for the Za’atar Oil
1 tbs olive oil
1 tsp Za’atar (Arabic dry herbs mix with sesame seeds)
1 tbs toasted pine nuts
In a blender, mix all the ingredients for the hummus except the chickpea water. If needed, add little by little some of the chickpea water until you reach a smooth consistency. Add more or less of it to reach the desired consistency – I prefer it fluffier rather than too dry. Transfer to a serving bowl.
Prepare the Zaatar oil by mixing oil, toasted pine nuts and Zaatar with a spoon until well combined. Add the oil to the beetroot hummus. You can also add some pomegranate seeds and fresh coriander leaves before serving.