Oregano Beet Hummus Recipe
This recipe is tasty as is, but you can experiment with different combinations of vegetables and herbs, such as roasted red peppers or fennel root in place of the beets, parsnips and oregano or scallions and parsley. The possibilities are endless. The ruby red color of this dip is gorgeous and it’s a simple crowd-pleasing appetizer when served with sliced veggies.
Ingredients
- 3 cups cooked chickpeas (800 g)
- 2 medium-sized beets, roasted, peeled, and chopped
- 1 cup vegetable or bone broth (250 ml)
- 1/4 cup fresh lemon juice (60 ml)
- 3 tbsp olive oil (45 ml)
- 2 tbsp tahini (36 g)
- 1/2 cup chopped fresh parsley (15 g)
- 1/4 cup chopped fresh oregano (8 g)
- 2 cloves garlic, peeled
- 1 tsp salt (6 g)
- Fresh oregano and parsley, for garnishing
- Sliced vegetables such as carrots, celery, and cucumbers for serving
Instructions
- Combine all the ingredients in the bowl of a food processor and blend until smooth.
- Taste and add more garlic or lemon juice, if you like. You can also add a little water for a thinner consistency. Blend until smooth.
- Garnish with fresh oregano and parsley and serve with sliced vegetables.