Beetroot Hummus

Ingredients

200 g beetroot 250 g chickpeas (dried) 1 tbsp tahini Juice from 1 organic lemon 2 cloves garlic 1 tsp ground cumin 2 tbsp olive oil A pinch of salt Freshly ground black pepper 3 tbsp Greek yoghurt

Preparation

1 Soak the chickpeas in plenty of cold water for at least 12 hours. 2 Steam and cook the chickpeas until tender in the oven. 3 Peel the beets and bake them according to the baking steps below until soft. 4 Let the beets cool slightly and cut them into smaller pieces. 5 Blend beetroot, chickpeas, tahini, lemon juice, garlic, and cumin together with the yoghurt. 6 Season with extra lemon, salt, and pepper, and adjust the texture with more olive oil if needed.

Cooking steps in Invoq oven

Preheat – 100°C – 1 minute

Insert chickpeas when the alarm sounds

Steam – 100°C – approx. 45 minutes (until tender)

Preheat – 190°C – 1 minute

Insert beets when the alarm sounds

CombiSense – 180°C – 20% humidity – 45 minutes

Recommended

Imperial® tray 40 mm

Chef's tips

Beetroot hummus doesn’t just taste great – it also adds a vibrant splash of colour to the plate. Serve it with flatbread, in sandwiches, or as a dip for vegetable sticks. For extra depth, add a touch of chilli or freshly grated horseradish.

Mikkel Bruhn Christensen

Sales & Culinary Support

Beetroot Hummus

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