Beetroot Hummus
Beetroot Hummus is an arabic style regular chickpea dip made more healthy by adding steamed beetroot for extra flavors and rich vibrant color.
It is a trend… these days to have fancy flavored hummus and display vibrant colored pictures on Instagram. I truly believe that the easiest and healthiest recipes gain the most fame rather than the sophisticated ones.
Hummus is a regular dish being prepared in my household especially for dinner where the family gathers around the kitchen dining table to enjoy the dip with oven-toasted pita bread bites and salad sticks. I do like to experiment with various kinds of flavors like Rajma Hummus (also known as Kidney Bean Hummus), Roasted Red Pepper Hummus, Green Olive Hummus, Chili & Herb Hummus and if you do not like to mess with the traditional and classic version, there is a basic Hummus recipe too.
BEETROOT HUMMUS
Equipment
- Chopper
Ingredients
- 1 medium size beetroot
- 2 cups of boiled chickpeas
- 3 tablespoon tahini
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon chopped garlic
- ¼ cup water or less for grinding
- ½ teaspoon salt
Instructions
- Keep the boiled chickpeas ready.
- Boil or steam the beetroot and keep ready.
- Combine all ingredients in a chopper and grind to a smooth paste.
- Taste and check the seasoning and then empty the hummus into a serving bowl. Spread evenly with the back of a spoon and pour some olive oil for garnish.
- You can also sprinkle chopped parsley, toasted pine nuts, and sesame and serve chilled with pita bread.
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