I love hummus of all kinds, and Beetroot Hummus especially so. Do you know this purple perfection? It’s simply ordinary hummus, to which a cooked beet has been added. Besides the vibrant color the beet contributes, it also gives the hummus an earthy sweet flavor. Once you have tried it, you may never go back to ordinary hummus!
Beetroot Hummus
A vibrantly-hued, earthy-sweet condiment.
Servings: 8
Equipment
- a food processor
Ingredients
- 1 15 ounce can chickpeas, drained, rinsed, and the liquid from the can reserved
- 2 cloves of garlic or 2 teaspoons of garlic paste
- Salt -- a generous pinch or to taste
- The juice of one lemon
- 6 tablespoons tahini sauce
- 1 medium-large cooked beet
Instructions
- Put all of the ingredients in bowl of a food processor. Process until smooth -- about 20 seconds. If the hummus if too thick for you liking, thin it out with some of the reserved liquid, or "acquafaba" from the can.
- Scrape the hummus into a bowl, garnish with a drizzle of good olive oil and, if you wish, a sprinkling of pumpkin seeds. Serve with crudité and/or crackers. Delicious!
fenceanddeck says
“Thank you for sharing this vibrant beetroot hummus recipe! The color is absolutely stunning, and the flavor combination sounds delightful. I can’t wait to try it out at my next gathering.”
icafe says
Wow! wonderful