All the way from the Middle East, North Africa and Turkey, hummus has conquered the hearts of the rest of the world.
Traditionally, hummus is prepared by mashing together chickpeas, tahini paste, lemon, garlic and salt, however, by adding beetroot to the original recipe, this recipe has a little bit of a different taste, color and nutritional quality.
This hummus is high in iron, vitаmin C, B6, protein, and fiber.
On top of that, beetroot adds a beautiful and intense pink color to the hummus sauce and some extra nutrients due to the pigments contained in beets called betalains that are great anti-inflammatories and antioxidants.
Beetroot hummus can be enjoyed in the same way as the traditional recipe, but it is especially great as a starter or as a dip with sliced carrots and celery.
I also love to use this hummus as a sauce on vegan burgers or just on its own.
- 2 cups of cooked chickpeas
- 1 cup chickpea liquid (the water used to cook the chickpeas)
- 2 tsp tahini paste
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- Juice of one lime
- 1/2 cup raw or cooked beetroot
- A pinch of sea salt
- Place the chickpeas, chickpea liquid, tahini paste, garlic, beetroot and lime juice in a food processor, and pulse for one minute at high speed or until obtaining a smooth paste
- Then add the olive oil and sea salt and pulse again for a few seconds until it blends
- Serve and add toppings like fresh coriander, a few chickpeas and/or paprika