Beetroot hummus – simple, delicious and pink!

Just beautiful and nice and easy!
This beetroot hummus is similar to classic hummus, but the beetroot gives it a special kick in it’s taste. It goes great with many dishes and snacks as a dip for vegetables, pretzel sticks and much more. Or simply as a fresh, delicious spread.

Also: it’s pink!

Beetroot Hummus: Hummus with an aromatic, pink twist

This recipe is a visual and aromatic highlight. A creative and healthy twist on the classic hummus, the addition of cooked beetroot gives it a beautiful red-pink color and a slightly sweet, earthy taste. This delicious appetizer or dip is not only rich in flavour, but also packed with nutrients and antioxidants. And, my recipe for making beetroot hummus is very easy.

Beetroot hummus is quick and easy to prepare and it suits many occasions

This hummus is not only a feast for the eyes on the table, but also a healthy and delicious treat for any occasion. You can use it as a dip for vegetable sticks, grilled vegetables, crackers or wedges. It tastes great on bread, is suitable as part of a mezze and you can easily take it with you to barbecues, picnics or as a snack with bread to go.

It can be prepared quickly and easily in just a few minutes. What more can you whish for?

Beetroot is a healthy winter vegetable

Due to its long shelf life, beetroot is one of the winter vegetables, so you can also use and buy it as a seasonal, regional vegetable in January. Beetroot is locally grown and available all year round.

Due to its high vitamin B, potassium, iron and, above all, folic acid content, beetroot is very healthy. For example, it is also a typical component of classic dishes such as Labskaus (Northern Germany, Northern Europe) and Borscht (Eastern Europe).

Tip: Do not throw away the liquid from the chickpeas

Did you know that you can do a lot with the cooking liquid from chickpeas? So here’s a tip: don’t pour away the cooking water from the chickpea can or jar. It is so-called aquafaba, which is a wonderful, vegan protein substitute.
You can use it to make vegan delicious rhubarb meringue tartelettes or meringue for pavlova or chocolate mousse, for example.

Ingredients for about 400 ml beetroot hummus:

2 beets
1 can or jar (approx. 400 g) of chickpeas
2 cloves of garlic, minced
1 tbsp tahini (sesame paste)
1/2 lemon, the juice
3 tbsp olive oil
1/4 tsp cumin
1/4 teaspoon black pepper, ground
1/2 tsp salt

Preparation:

1. Either buy the beetroot pre-cooked (packaged, not pickled) and cut into small cubes. Or you peel fresh beetroot, then simmer in lightly salted water for 45 minutes, let it cool and then dice it.
2. Drain the chickpeas.
3. Put all the ingredients in a bowl and puree until a creamy mixture is formed. You can also use a blender or other kitchen tool, that cuts and mixes.
4. Depending on your taste, refine the beetroot hummus with a little more tahini, lemon juice or salt.

Enjoy your meal and enjoy your meal!