Beet Hummus
Beet hummus is one of my favorite variations of the hummus classic. Not only is the beautiful red color a real highlight, but the subtly sweet taste of the beet really goes perfectly with vegan chickpea cream. The recipe for this delicious dip is really simple and quick.
Hummus with beet: these are the ingredients
You only need a few ingredients for beet hummus. In addition to cooked chickpeas, tahini, garlic, lemon juice and cumin, you only need cooked beet. You can either cook the beet yourself or buy it already cooked from the supermarket. Personally, I go for the pre-cooked version to save time. Once you have all the ingredients together, you can get started straight away.
How to make beet hummus in just 3 steps
The recipe is really simple and you don’t have to do much preparation.
- Cook the chickpeas: It is important that the chickpeas are cooked well and very soft. This also applies to canned chickpeas that have already been cooked, as they are not soft enough for creamy hummus.
- Prepare the ingredients: Just quickly squeeze the lemon, weigh out the tahini and get the beet ready.
- Blend everything: As a final step, you can either put all the ingredients together in a blender or use a good hand blender to blend until creamy.
Beet adds a slight sweetness and the unmistakable earthy taste. And the whole thing really harmonizes fantastically with the garlic, tahini and the acidity of the lemon.
Enjoy your beet hummus with a crispy baguette or fluffy pita bread.
I hope you have lots of fun trying it out and enjoying it. I would be delighted to receive a comment – so please let me know how you liked it and give the recipe a rating.
Recipe: Beetroot hummus
Ingredients
- 200 g cooked chickpeas about one can
- 150 g cooked beet
- 1/2 TSP baking powder
- 1 Garlic clove
- 30 ml Lemon juice
- 100 g Tahini
- 1/2 TSP Cumin
- Salt
- Olive oil For garnish
Zubereitung
- Put the chickpeas in a small pot, cover with plenty of water and bring to the boil with the baking powder. Then simmer for approx. 25 minutes.
- Remove the pot from the heat and pour cold water into the pot. Pour off some of the water and refill with cold water until you can reach into the water with your hand. Then stir the chickpeas in the water by hand, tip the pan and allow the water to flow out of the pan. The skin of the chickpeas has already come off and flows away with the water. Keep running cold water into the pot, stirring and draining again until all the visible shells have been removed.
- Peel the garlic. Squeeze the lemon.
- Strain the chickpeas and place in a blender or use a hand blender with the garlic, cumin, salt, lemon juice, tahini and beet and puree thoroughly.
- Then season again with salt if necessary.
Nährwerte
Fancy more hummus? Then try the variation with sun-dried tomatoes or without tahini. You can also follow me on Instagram for even more inspiration about Levantine cuisine.
