If you knew one thing around here, on Wednesdays we eat pink! (No for real – check out my other pink recipes here!) So it really wont be any surprise to you that I added beets to hummus!
Want to mix it up even more?
I have a confession to make – I am not being overly creative with this “unique kind of hummus” vibe! At the root of it all – it is just my go-to hummus recipe with some additions! Basically, you can roast any vegetable or sub in any canned bean.
In this recipe, we added in 200 grams of roasted beetroots and then in my other hummus we did a 50/50 butterbean/ chickpea swap. Basically, this holds true for any other veggie or bean.
Want black bean hummus? Do a 220 gram black bean and 220 gram chick pea mixture. Want roasted carrot hummus? Use the recipe below and add in 200 grams of roasted carrots (and add some sumac in addition to the cumin!)
I am sure in due course I will include all of these variations on the site but incase you are feeling a bit adventurous, you really don’t need a recipe to experiment with hummus, as long as you have the base down you are good to go!
Beetroot Hummus
Equipment
- 1 Food Processor or blender
Ingredients
- 400 grams chickpeas drained and rinsed (approx. 1 can)
- 2 medium roasted beets cut into quarters
- 30 ml lemon juice (approx. juice of one lemon)
- 120 grams tahini
- 8 grams garlic (approx 2 cloves)
- ½ teaspoon cumin
- 45 ml cold water
- 15 tablespoonsml olive oil
- ¼ teaspoon salt
Instructions
- Puree the beets and the chickpeas in a food processor and set aside.
- Add tahini, cold water, olive oil, salt, garlic and lemon juice to- stand mixer or food processor until it gets light and fluffy in texture (if it starts to curdle, continue to beat until smooth).
- When smooth, add the beat/chickpea mixture back until smooth.
- Serve with crackers or veggies!
