Beet and Hummus dip enlivens a Meza Plate

Colourful addition to a shared platter

Beet Hummus Dip

This quick, healthy dip can be made with pre-cooked or pre-roasted beets. Dukkah or Za'atar adds a Middle Eastern flavour.  Alternatively, roasted nuts and seeds of your choice or fresh herbs can be used.

Combine the following in a food processor until creamy but with some grainy texture.  If not using tahini you may need to add a little water.
1 can - 400g, chickpeas, drained & rinsed; 2 medium cooked, quartered beetroots; 2 cloves garlic, juice and zest from 1 medium lemon; 2 tbsp olive oil, 1/4 tsp salt, 1/2 tsp ground cumin, 2 tbsp tahini (optional even though it adds a lovely nutty flavour)


Sprinkle liberally with Dukkah or Za'atar. Serve with toasted flatbread or pita. 

Beetroot hummus will keep in the fridge, covered, for 4-5 days. 

ALFRESHCO Hint

What is the difference between Za'atar and  Dukkah?

Dukkah

Za'atar is a mix of crushed herbs like oregano, thyme and toasted sesame seeds with added sumac or marjoram. This is delicious over hummus, beans, eggs or vegetables. 

Dukkah is a textural treat blending nuts such as pistachio, hazelnut or almond – with cumin, toasted sesame and coriander seeds for a little kick.