Following the success of the saffron sweet potato hummus recipe, today we’re proposing a beetroot hummus. An appetiser that is easy to make, super nutritious, healthy and suitable for vegans. Furthermore, the rich beautiful colour which is imbued by the beetroot makes it an attractive and appetising dish.
Hummus is a chickpea purée which can be used with an endless number of additional ingredients; sweet potato, beetroot, eggplant, peas, avocado, lentils … Even the traditional hummus is exquisite. It is an ideal dish to be eaten as a snack, an appetiser, in sandwiches, quesadillas or wraps…
Hummus can be served with vegetable crudités, crackers, pita bread or tortilla chips, for example.
400g cooked chickpeas
200g cooked beetroot
70g extra virgin olive oil (EVOO)
2 tablespoons tahini (sesame paste)
1 garlic clove
Juice of half a lemon
1 pinch of salt
1 teaspoon ground cumin
Making this beetroot hummus recipe is as easy as placing all ingredients into a food processor or blender bowl and blending until a thick and smooth mixture is obtained. If wishing to make the hummus using a Thermomix, use a 1 minute programme at a 5-10 variable speed.
Instead of buying precooked chickpeas and beetroot, buy the vegetables raw and cook them yourself. This depends a lot on how much you want to complicate matters when cooking.
Garnish with roasted sesame seeds on top and enjoy! As you can see, the world of hummus offers thousands of options. As many as you can imagine, as it can be used with all kinds of species and ingredients. Go ahead and make this recipe. And don’t forget to share with us the result in the comments or on our social networks, Facebook, Twitter and Instagram. We’re looking forward to see what you think of the result!