Beetroot Hummus: Delicious Way How to Incorporate Beetroots into Your Diet

Prep time: 10 minutes | Cooking time: 30

Hummus is a delicious and healthy Mediterranean dip that goes great with pita bread or fresh vegetables. The main ingredients are typically chickpeas, tahini, olive oil, lemon juice, and garlic. But hummus also lends itself well to creative twists and flavour combinations. In this recipe, we'll be making a vibrant pink beetroot hummus seasoned with earthy walnuts. 

To begin, you'll need:

Beetroot Hummus Recipe:

Ingredients:

• 2 cups chickpeas

• 1 medium roasted beetroot

• 1/4 cup tahini

• 5 tablespoons lemon juice

• 1-2 garlic clove, minced

• 1/4 cup olive oil

• 1/4 cup chopped unsalted walnuts

• Salt and pepper

Instructions:

To start, roast the beets on a 200C oven for 30 minutes, until a fork can easily pierce through them. When done, allow the beets to cool slightly before handling. 

Meantime cook chickpeas, here you have few options how to do it:

Dried chickpeas

1. For best results, use dried chickpeas that have been soaked overnight. Place the dried chickpeas in a bowl and cover with water. Let soak for 12 hours before cooking. Drain and rinse the soaked chickpeas. Place them in a pot and cover with fresh water. To shorten the cooking time, add 1⁄2 teaspoon of baking soda. The baking soda helps soften the chickpeas faster. Bring to a boil then reduce to a simmer. Cook for 20-30 minutes until fork tender. Check occasionally and add more hot water if needed to keep the chickpeas submerged.

2. If not using baking soda, simmer the soaked chickpeas for at least 1 hour until very soft and fork tender. Add hot water as needed during cooking.

Canned chickpeas

1. You can also use canned chickpeas. Just drain and rinse them well before use to remove any salty liquid

Place beets, cooked chickpeas,tahini, water, olive oil and salt to a food processor. Puree for 15-20 seconds before stopping to scrape down the sides of the bowl. Process again for 15-20 seconds. Now mix minced garlic with lemon juice, its important because lemon juice will make the tast of the garlic more mild, add all to the the rest and puree for 20 more seconds. Scrape down the sides of the bowl once more. 

Finally, transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle with chopped, roasted walnuts and freshly grinded salt and pepper just before serving.

Voilà, bon appétit!

The beetroot gives this hummus its vivid pink color and earthy sweetness that pairs perfectly with the nutty crunch of walnuts. you can top with a sesame seeds as well.

This unique hummus is great as a dip for pita chips or fresh veggie sticks. It also makes a delicious spread in sandwiches and wraps. The options are endless for how to enjoy this beautiful beet hummus bursting with flavor.

Nutrition facts:

Full dose:

Calories: Around 1350

Total Fat: About 70g

Saturated Fat: Around 10g

Carbohydrates: Around 150g

Protein: Approximately 50g

And for a 1/4 cup serving:

Calories: Approximately 170

Total Fat: About 9g

Saturated Fat: Around 1.5g

Carbohydrates: Around 19g

Protein: Approximately 6g