Beetroot Houmous

    Beetroot Houmous


    61 people made this

    About this recipe: Very healthy and popular all over the world as a dip for veggies or sandwich spread, houmous or hummus is made with Kabuli chane, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

    Serves: 8 

    • 225g dried Kabuli (safed) chane
    • 1 large onion, chopped
    • 450g beetroots (chukander)
    • 7 tablespoons tahini
    • 3 cloves garlic, crushed
    • 4 tablespoons fresh lemon juice
    • 1 tablespoon ground cumin
    • 4 tablespoons extra virgin olive oil

    Prep:25min  ›  Cook:1hr20min  ›  Extra time:8hr soaking  ›  Ready in:9hr45min 

    1. In a large bowl, cover safed chane with cold water and soak overnight.
    2. Drain chane and place in a large heavy pan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chane are very soft. Drain, reserving 250ml of cooking liquid. Allow to cool.
    3. Meanwhile, in a large pan, cover the unpeeled beetroot with water and bring to boil over medium heat. Cook until tender; drain and allow beetroot to cool before removing the skins and chopping.
    4. Purée beetroot in a food processor or mixie; add the chane, onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil to serve.


    If you're short of time, use tinned kabuli chane (chickpeas).

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