Colourful beetroot hummus with chickpeas and roasted garlic. Serve it with some warm pita bread and veggie sticks!
Per la ricetta in ITALIANO, clicca QUI!
I am a hummus lover! I’ve been making hummus using different beans and with different flavors and I love every each single one of them! This beetroot hummus recipe has been a total discovery for me. First time I had it was when I ordered a dish from Saucepan, which came with a side of hummus made with beetroot. I LOVED IT and decided to make it myself at home.
To make hummus you really don’t need much, just a blender! Here is the recipe for this colorful one!
- 1 can (400 gr) of chickpeas
- 250 gr boiled beetroot
- 1 tsp cumin
- 2 tbsp extra virgin olive oil
- 2 cloves of roasted garlic, chopped (or one if you don’t like garlic flavor too much)
- 1 tbsp lemon juice (or 1-1/2)
- 1/2 tsp salt
- 2 tbsp water (or more, depending on the consistency)
- 1 tbsp tahini paste
- pita bread and veggies to tip!
Making hummus is SUPER easy. For this one, I have used canned beans and canned beetroot but you could cook the chickpeas yourself and also boil the beetroot fresh. Just depends on how much time you’ve got on hand.
I decided to make this hummus last minute so canned products came handy.
Grab one can of chickpeas and rinse them from their water, This way you will remove most of the salt in it.
Place beans, tahini paste, lemon juice, salt, and garlic in a blender
Next, grab the beetroot
and add that into the blender together with a bit of its preserving water.
Start blending adding more (fresh) water if needed. After a few minutes, with your blender on, add the olive oil slowly.
Taste to adjust salt and lemon juice at this point. I like my hummus quite lemony so I added one extra tbsp of juice, but UP TO YOU!
Once you have got a smooth and creamy consistency, transfer your hummus into a serving bowl and bring it up onto your dining table with hummus and fresh veggies! Enjoy it!
If you make this recipe, tag me on IG @the_fit_mediterranean!