beetroot hummus with nigella seeds & dill




I really love hummus and keep making it every now & then with new flavors & twists.
Beetroot hummus is different because it’s sweet and it goes perfectly with savory dishes.
Dipping kubbeh & kebab in hummus is my ultimate joy.
This is an old recipe but I added more ingredients to it. Dill & nigella seeds for deep flavor & freshness.




1 small beetroot , 220grams

1 (15 ounce) can chickpeas, rinsed and drained

80 of olive oil ( if the puree is too thick add more)

Juice of 1 lemon

60ml  tahini

2 cloves garlic, pressed or minced

1/2 – 1 teaspoon sea salt

1 tablespoon of nigella seeds

1 teaspoon cumin

2 tablespoons chopped fresh for garnish.

toasted Pine nuts for garnish



Preheat oven to 400f/200c degrees. Rinse the beets. Pierce them a few times with a knife , and cover with aluminum foil. Roast until tender, about 45 to 60 minutes. Set aside to cool.add the chickpeas, lemon juice, tahini, pressed garlic,olive oil, sea salt, nigella seeds and dill, cumin to the bowl of a food processor. Don’t combine yet. Set aside. Then add the beets with the hummus in food processor and blitz.

place it in a fridge to thicken.

Garnish with pine nuts and mint..serve cold.

note: you can use microwave to roast beets faster.