One of our favorite snack/main/appetizer dish. Why? Exactly because you can eat it for every course and with everything. Creamy traditional hummus twisted up with fresh Beetroot. It’s actually the same effort and requires just the same time to prepare this amazing beetroot hummus.
Quick and easy preparation perfect for weeknight friends’ gatherings. And always a plus, if you can tell that it a healthy snack, right? The chickpea, although it is not chocolate, brings with it a lot of calories, but because of their high fiber content for quite a long time enough. It provides a decent portion of protein, making some meats look old. Also, it helps our iron household neatly on the jumps and also scores in the calcium content – to highlight only the most concise features in addition to the wonderful taste.
There are many varieties of how to do it, but beetroot is our summer choice. Another great recipe, you should try is our Baharat Spiced Beef Hummus.
You can eat it as a dip, spread on your bread or simply enjoy it pure … One thing is for sure, this hummus variant is not just a blast in terms of color. It is healthy, vegan and tastes deliciously creamy!
Recently someone asked me, why tahini is past of this beetroot hummus. Actually, it is personal preference. Tahin, Tahini or Tahina is a paste that is made from sesame and is very commonly used in Arabic and Middle Eastern cuisine. We love the sauce and it comes in many recipes for use, like our Griddled Eggplant with Avocado Smash or roasted cauliflower salad with fresh lemon tahini dressing.
In this case Basti is the Chef and I have a pleasure of cleaning the kitchen after (as always, pleasure is all mine).
If you make this beetroot hummus recipe, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
- Food Processor
- 250 grams Beetroot (about 4 medium sized beets), cooked and peeled
- 1 can Chickpeas 250g
- 2 tbsp Tahini Sesame Paste
- 5 tbsp Lemon Juice
- 1 pcs Garlic Clove small
- 1 tbsp Ground Cumin
- Salt & Pepper to taste
- 3 tbsp Olive Oil extra virgin
- Chop the beetroot in smaller pieces, quickly wash and drain chickpeas
- Place red beet and chickpeas in the food processor. Blend until only small bits remain
- Add remaining ingredients except for olive oil and blend until smooth
- Drizzle in olive oil as the hummus is mixing
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
- Enjoy your BeastFeast!