Beetroot Hummus

beetroot hummus

 

Like everyone, or at least like most people, I’m attracted by beautiful looking food. A nice looking dish full of beautiful colours is always likely to make an instant impression on me. That’s why I always try to add the maximum amount of colour to my own dishes – plus as you know, ‘eating the rainbow’ is good for your health. That’s how you can guarantee a varied and well-balanced diet

Beetroot, thanks to its flamboyant colour, has the natural ability to completely transform dishes into a vivid pink colour. This makes it an amazing ingredient in juices and many other recipes, including this hummus. I love eating this hummus as a dip with some good pita bread. Set it in a bowl, it will light up your whole table with its brilliant pink colour, making it a pleasure to share with friends. It also works great as an ingredient in buddha bowls, where its pretty colour makes for a nice change from classic hummus or guacamole, my usual go-to’s.

What do you think? Are you also attracted by colourful recipes like this one? Have you tried out beetroot hummus yet? Let me know in a comment – and if you try it out, don’t forget to tag #berlinandcoconuts your creations so I see them!

 

beetroot hummus

 

Beetroot Hummus

Prep time: 10 min
Cook time: 60 min
Total time: 70 min

Ingredients

  • 1 can of chickpeas, 200 g
  • 2/4 cup of aquafaba (from the chickpeas' can), 118 ml
  • 1 medium beetroot, previously cooked*
  • 1-2 garlic cloves
  • 1 lemon, juiced
  • 1 tbsp tahini
  • 1/2 - 1 tsp cumin or to taste
  • salt, to taste

For serving

  • olive oil
  • sesame seeds
  • fresh herbs

Instructions

  1. Simply add everything to a blender and blend until smooth and creamy. Taste and adjust seasonings. 

  2. Serve in a bowl and top with olive oil (if desired), sesame seeds and fresh herbs.

  3. Serve with fresh and fluffy pita bread or add to any bowl.


Notes

*I bake my beetroots in kitchen foil with some water at the bottom. I heat up my oven to 200° C / 390° F and bake them for an hour or until I can easily pierce the beetroots with a knife. It can take more or less time depending on your beetroot's size. Once cool enough to handle, I peel the skin off. 
You can also choose to steam or boil your beetroots.

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