Vibrant Beetroot Hummus with Sunflower Seed Tahini Inspired by Ottolenghi

Celebrate love and spring with this vibrant beetroot hummus featuring homemade sunflower seed tahini, inspired by Ottolenghi’s recipe. This colorful and creamy dip perfectly blends earthy roasted beetroot with nutty tahini, accented by fresh herbs and a drizzle of olive oil. Ideal for festive occasions like Dragobete or March 1st, it’s as delicious as it is visually stunning.

🕒 Prep Time: 20 min

🍰 Yields: 3-4 servings
🔥 Calories: Approx. 780 total

Ingredients

For the Hummus:

230 g cooked chickpeas (homemade or canned)
150 g cooked or roasted beetroot
2 tbsp sunflower seed tahini (about 65 g)
50 g water
Salt, freshly ground black pepper to taste

For Decoration:

2 tsp sunflower seed tahini
1 tsp roasted sunflower seeds
1 tsp finely chopped parsley
1 tbsp extra virgin olive oil

Sunflower Seed Tahini Ingredients

100 g raw sunflower seeds
10 g fresh ginger (grated)
2 garlic cloves (crushed)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
150 g water
Salt to taste

Instructions

1. Prepare the Sunflower Seed Tahini

Roast the sunflower seeds in the oven at 170°C (340°F) for 10 minutes or toast them in a dry pan over medium heat, stirring frequently until pleasantly browned.
Combine roasted seeds, grated ginger, crushed garlic, olive oil, and a pinch of salt in a food processor. Blend until smooth.
Gradually add water while blending to create a thick, creamy paste. Store in the refrigerator with a thin layer of oil on top to preserve freshness.
Note: This recipe yields more tahini than needed for the hummus, so save the remainder for other uses.

2. Make the Beetroot Hummus

In a food processor or blender, combine chickpeas, cooked beetroot, sunflower seed tahini, salt, and pepper.
Blend until smooth, then gradually add 50 g water while blending to achieve a creamy consistency. Adjust seasoning to taste.

3. Plate and Garnish

Spread the hummus on a serving plate, smoothing the surface and creating a shallow well in the center.
Thin the remaining 2 tsp tahini with 1 tbsp water until pourable, then drizzle over the hummus.
Lightly crush the roasted sunflower seeds in a mortar and mix with chopped parsley. Sprinkle this mixture over the hummus along with a pinch of coarse salt.
Drizzle olive oil evenly over the top.

Serve immediately. The hummus can be prepared ahead but garnish just before serving to maintain freshness.

💡 Tips

Roasting sunflower seeds enhances the nutty flavor crucial to this tahini.
Fresh ginger adds a subtle warmth and brightness.
Adjust water quantity in hummus to achieve your preferred texture.
Keep leftover tahini refrigerated and use it as a versatile spread or dip base.

🎉 Perfect For

Festive occasions like Dragobete and March 1st celebrations
Vibrant mezze platters
Healthy snacks and colorful appetizers

📝 Final Thoughts

This beetroot hummus with sunflower seed tahini is a vibrant and flavorful twist on the classic dip. Its creamy texture, earthy sweetness, and nutty undertones make it a crowd-pleaser and a perfect addition to any celebration or everyday meal.