Beetroot houmous Recipe

Replace chick peas with cooked beetroot in this twist on the usual houmous. A delicious dip or spread perfect served with fresh bread or toasted pitta.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.1/5

Les ingrédients

Pour people
  • Cooked red beetroot : 3 whole
  • Sesame tahini : 1 tbsp
  • Lemon(s) : 1 whole
  • Walnut kernel(s) : 50 g
  • Garlic clove(s) : 1 whole
  • Olive oil : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn


  • ETAPE 1

    Toast the walnuts in a hot, dry pan for 2 minutes and then place in a food processor. Add the juice of the lemon, the tahini and the peeled garlic clove. Cut the beetroot into chunks and add to the mixer. Add the olive oil and the seasoning. Blend for about 20 seconds - this should puree the ingredients but retain a good amount of texture. Adjust the seasoning with more salt, pepper and lemon juice if required.

Chef's tip

«Get creative with your houmous - try using carrots or Jerusalem artichoke as two delicious alternatives.»

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