John Myers
Beets are great for making hummus. Precisely because it is so healthy, it needs different ways to enjoy it. A beetroot hummus can be eaten as a versatile dip or spread. Here we present a delicious recipe.
Beetroot hummus: Here’s how
Beetroot hummus is not only very healthy due to the components of the tuber but also has a strong, pink-red color. It becomes an eye-catcher on the table. To make hummus from beetroot, you will need about 400 grams:
- 2 beetroots, either pre-cooked and packaged (not pickled) or fresh, about 400 grams of canned or jarred chickpeas, 2 cloves of garlic, 1 tablespoon of tahini (sesame sauce), the juice of half a lemon, 3 tablespoons of olive oil, a spoonful of cumin, plus pepper and salt.
- If you bought pre-cooked beetroot, start dicing it straight away. First, peel fresh beetroot and let them simmer in lightly salted water for about 45 minutes before slicing.
- Now drain the chickpeas. Put all the ingredients in a jar. Blend the ingredients into a creamy mass.
- Taste the hummus again. Flavor it with a little more lemon juice, tahini, or salt as needed.
- Tip: After preparation and before serving, refrigerate the hummus for about two hours. Just before eating, you can sprinkle some olive oil and some chili flakes on top, if you like.
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