Beetroot Hummus with Pomegranate Drizzle

Vibrant beetroot hummus made with roasted beets, chickpeas, and tahini, topped with a sweet pomegranate drizzle. Perfect as a dip, spread, or snack!

Here's a vibrant image of Beetroot Hummus with Pomegranate Drizzle to inspire your next healthy snack! 🌱🍠/This image was created with the assistance of DALL·E

Brighten up your snack table with Beetroot Hummus with Pomegranate Drizzle.

This vibrant twist on traditional hummus combines earthy roasted beetroot with creamy chickpeas and tahini, topped with a sweet and tangy pomegranate drizzle. It’s a visually stunning and delicious dip that pairs perfectly with pita, veggies, or as a spread on sandwiches, offering a beautiful balance of flavors and textures.

How to Make Beetroot Hummus with Pomegranate Drizzle

Ingredients

2 medium beetroots, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste
2-3 tablespoons pomegranate molasses (for drizzle)
Fresh herbs (parsley or mint) for garnish

Instructions

1. Roast the Beetroots:

Preheat your oven to 400°F (200°C). Wrap the beetroots in foil and roast them for 45-60 minutes, or until tender. Once cooled, peel the skin off and set aside.

2. Blend the Hummus:

In a food processor, combine the roasted beetroots, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, adding a little water if needed to reach your desired consistency.

3. Add the Pomegranate Drizzle:

Transfer the beetroot hummus to a serving bowl. Drizzle with pomegranate molasses for a sweet and tangy contrast.

4. Garnish and Serve:

Garnish with fresh herbs and serve with pita bread, crackers, or colorful veggies for dipping.