A vibrant and nutritious twist on classic hummus, this recipe incorporates the earthy sweetness of beetroot for a stunning and flavorful dip. Perfect for parties, snacks, or a healthy meal addition.
Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large beetroot, roasted or boiled and peeled
- 3 cloves garlic
- 1/4 cup tahini
- 3-4 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley, for garnish
- Pita bread or vegetable sticks, for serving
Instructions:
- Prepare the Beetroot: If using roasted beetroot, let it cool completely. If using boiled beetroot, peel it and let it cool.
- Combine Ingredients: In a food processor or blender, combine chickpeas, beetroot, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.
- Blend: Process until smooth and creamy. If the mixture is too thick, add a little water, a tablespoon at a time, until desired consistency is reached.
- Serve: Transfer the hummus to a bowl and garnish with fresh parsley. Serve with pita bread, vegetable sticks, or crackers.
Tips:
- Roasting the Beetroot: For a deeper, sweeter flavor, roast the beetroot in the oven. Wrap it in foil and bake at 400°F (200°C) for 45-60 minutes, or until tender.
- Customizing the Flavor: Experiment with different herbs and spices to create unique flavor profiles. Try adding a pinch of cayenne pepper for a spicy kick or a drizzle of honey for a sweet touch.
- Storing: Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
Enjoy this colorful and delicious beetroot hummus!