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.

Beetroot Hummus