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Beetroot Hummus with Pine Nuts & Zaatar

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This Beetroot Hummus with Pine Nuts & Zaatar is a strikingly vibrant, velvety dip infused with earthy roasted beetroot, garlic, tahini, and lime. Topped with toasted pine nuts and zaatar, it’s a flavor-packed appetizer or spread that’s as stunning as it is nourishing.

Ingredients

  • 1/2 small beetroot, roasted

  • 1 cup cooked chickpeas (or canned, drained)

  • 1/4 cup aquafaba (liquid from canned chickpeas)

  • 4 garlic cloves

  • Juice of 1 lime

  • 1 tbsp tahini

  • 1 tbsp olive oil (plus more for drizzling)

  • 1 tbsp zaatar

  • 1 tbsp pine nuts, toasted

  • Salt, to taste

Instructions

Roast the Beetroot:

  1. Wrap the beetroot in foil and roast at 400°F (200°C) for 30–40 minutes, until fork-tender.

  2. Let cool slightly, then peel off the skin.

Blend the Hummus:

  1. In a high-speed blender or food processor, combine the roasted beet, chickpeas, garlic, lime juice, tahini, olive oil, aquafaba, and a pinch of salt.

  2. Blend until completely smooth and creamy, scraping down the sides as needed.

  3. Add more aquafaba if needed for a thinner consistency.

Garnish & Serve:

  1. Transfer the hummus to a serving bowl and use the back of a spoon to create decorative swirls.

  2. Drizzle with olive oil and top with toasted pine nuts and a generous sprinkle of zaatar.

  3. Optional: Garnish with microgreens or edible flowers for presentation.

Serving Suggestions:

  • Serve with pita chips, crackers, sliced vegetables, or as a spread for wraps and sandwiches.

Notes

  • Store in an airtight container in the fridge for up to 4 days.

  • For extra creaminess, remove the skins from the chickpeas before blending.

  • Swap lime for lemon juice if preferred.

Find it online: https://yumfoodusa.com/beetroot-hummus-with-pine-nuts-zaatar/