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2 medium sized cooked beetroots – chopped
1 tin cooked chickpeas (400 g) – keep the chickpea water
2 tablespoon tahini
1 teaspoon cumin powder
4 tablespoon olive oil
2 tablespoon lemon juice
1⁄2 teaspoon salt or more to taste
1⁄8 teaspoon cayenne pepper
1 tbs olive oil
1 tsp Za’atar (Arabic dry herbs mix with sesame seeds)
1 tbs toasted pine nuts
In a blender or food processor, blend/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 – we prefer it fluffier rather than too dry. Transfer to a serving bowl.
Prepare the Za’atar oil by mixing oil, toasted pine nuts and Za’atar with a spoon until well combined. Add the Za’atar oil to the beetroot hummus. You can also add some pomegranate seeds and fresh coriander leaves before serving.