Roasted Beetroot Hummus, Za'atar & Quick Homemade Pita Bread
The beetroot that stops blushing — and owns its color!
- Prep time: 15 minutes
- Cook time: 50 minutes
Beetroot holds an extraordinary sweetness and depth of flavor, especially once roasted. This vibrant pink-red hummus, creamy with a subtle earthy note, topped with za'atar and olive oil, is both a beautiful appetizer to share and an excellent way to use up those beetroots that have been patiently waiting. And with warm pita bread for dipping… let's just say the plate doesn't stay full for long.
Ingredients
-
raw red beets
-
chickpeas
-
black tea
-
clove of garlic
-
lemon juice
-
olive oil
-
cumin
-
flour
-
levure chimique
-
water
-
salt
-
minced meat
Recipe steps
Roasting the beetroot (worth the wait)
Preheat the oven to 200°C (400°F). Wrap the whole beetroots (unpeeled) in aluminum foil. Roast for 45 minutes. To check if they’re done, insert the tip of a knife — it should slide in easily. Let cool slightly, then peel.
Blending
Cut the beetroots into chunks. Place them in a blender or food processor with the drained chickpeas, tahini, garlic, lemon juice, olive oil, and cumin. Blend until smooth. Add 2 to 3 tablespoons of chickpea cooking water if you cooked them from scratch to adjust the texture (otherwise, add a little water). Season with salt and pepper, then taste.
Quick pitas
Mix the flour, baking powder, and salt. Gradually add the warm water and knead briefly until you have a soft dough. Divide into 8 balls, flatten into 5mm thick discs. Cook in a dry, very hot pan for 2 minutes on each side — they should puff up slightly and get some color.
Plating
Spread the beetroot hummus in a shallow dish using a circular motion with the back of a spoon. Drizzle with olive oil and sprinkle with za’atar. Arrange the warm pitas alongside.
Tips and variations
- Sweet-savory twist: Add 1 teaspoon of maple syrup to the hummus to enhance the beetroot’s natural sweetness.
Anti-waste tips
The hummus keeps for 4 to 5 days in the fridge in an airtight jar with a drizzle of olive oil on top to prevent oxidation.
