Good afternoon everyone! With Autumn comes root vegetable season. And what is better than a Blazing Beetroot Hummus? Not only does Beetroot have super healthy benefits for your liver and blod, but this Hummus has such a wonderful hot pink color that will make you want to eat it non stop.
I used 2 large beetroots to this portion. I cooked the beetroots until tender with the peel on, and afterwards I poured ice-cold water over them which made it quite easy to peel them.
Here´s the recipe and how I did it step by step
- 2 large beetroots – cooked and peeled
- 1 can/250g organic chickpeas
- 2 tablespoons tahini
- 1 small clove of garlic
- juice of 1/5 lemon
- 1 teaspoon ground cumin
- 2 tablespoons cold-pressed olive oil
Step by step:
cook the beetroots until tender (it takes about an hour) peel them and cut them in quarters.
Let them cool off completely
place all the ingredients in a bowl and blend them till smooth or your desired texture with a hand blender, or if you have a food processor I would recommend using that.
Before serving it sprinkle a little fresh parsley and a little extra olive oil over it and serve it with a piece og good rustic bread, with vegetables or on a salad.
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