Hommus with Beetroot and Spice
Hommus is a simply delicious addition to the table when entertaining and even when we are just enjoying a quiet bite ourselves. This is a super quick version including our our Freeze Dried Beetroot Powder and some tasty spices.
You can buy Beetroot Hommus quite cheaply at the supermarket but it’s nice to know exactly what’s in it and it does always taste better when you make your own!
What You’ll Need
- 400g tin Chickpeas
- 1 x small clove Garlic (or not if you prefer)
- Tahini – a couple of Tablespoons
- Lemon juice – to taste
- Extra Virgin Olive Oil – generous splash
- 1 Teaspoon Cumin Powder
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Sumac Powder (Smoked Paprika would be nice if you don’t have Sumac)
- 1 Tablespoon Freeze Dried Beetroot Powder (or to taste)
- Sea Salt & Pepper – to taste
- Pita Bread (or crudité or crackers)
- Food Processor
Lets Get Started
Drain the chickpeas and pop them into the blender with a generous splash of Olive Oil and all other ingredients. Blitz until smooth. Give the sides a good scrape down with a spatula and add a little water to loosen (make thinner) the mix and continue blending for a bit.
Add in salt and pepper to taste and maybe a little more Lemon Juice if you need it.
We had some day old Pita Bread in the pantry. Simply heat your oven to around 180C. Cut the pita Bread into wedges or strips. Pop them onto a baking tray and drizzle with a little Olive oil. Bake for a good 5 or more minutes until crisp. Season with Sea Salt and a sprinkle of Freeze Dried Beetroot Powder and set aside until cool. Best eaten super fresh but they will keep in an airtight container for a few days if you want to get organized.
Simply spoon your prepared Hommus onto a plate or serving bowl, add your baked Pita Bread or Crudité and Enjoy.
Until next time
Enjoy…From the Peninsula Larder Team
*If you want to add a Flavour Pearl or two to garnish, the Balsamic goes just beautifully with Beetroot.
“Life is too short for self-hatred and celery sticks.”
– Marilyn Wann
7 years ago 2 chefs started cooking up a business idea and Flavour Pearls were created.
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