For years I have been eating hummus. On French bread, a toast, carrots, cucumber, a plain sandwich, Lebanese bread or pitas. It’s always possible! After a while, I wanted something different. In the refrigerator, I saw that we still had beets. And since I think pink is a pretty color, I thought: pink hummus is actually quite nice! Fortunately, the beet hummus is not only beautiful in color, but also very tasty. Just something different from the standard hummus. Lemon and cilantro add an extra fresh flavor.
Ingredients beet hummus
- 250 grams of organic chickpeas
- 1 organic, cooked beet
- 2 tbsp tahini
- 1 handful of fresh cilantro
- 1 garlic clove
- 2 tbsp cumin seeds
- 1 half lemon
- Pepper
Needed:
Blender or hand blender
Mortar
Preparation of beet hummus
- Wash the chickpeas. I use organic chickpeas from a glass jar.
- Put the chickpeas in the blender and puree (you can also use a hand blender).
- Take the beet (just organic ready to use) and cut into pieces. Add these to the chickpeas in the blender.
- Chop the garlic clove and add it too.
- Add 2 tablespoons of tahini in the blender and then the cilantro.
- Grind the cumin seeds in the mortar. If you don’t have these, you can also just use ground cumin seeds. Then add to the other ingredients.
- Squeeze the lemon into a small bowl and remove the seeds.
- Pour the lemon juice into the blender.
- Turn on blender for a moment until everything is nicely blended together. Add a little pepper to taste and voila!
Enjoy your meal! Delicious as a dip with carrot soup.
