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 of cooked chickpeas (800 g)
- 2 medium-sized beets, roasted, peeled, and chopped
- 1 cup of vegetable or bone broth (250 ml)
- 1/4 cup of fresh lemon juice (60 ml)
- 3 tbsp of olive oil (45 ml)
- 2 tbsp of tahini (36 g)
- 1/2 cup of chopped fresh parsley (15 g)
- 1/4 cup of 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.