Hummus, originally a Middle Eastern dish, has gained a lot of popularity especially among those looking for a healthy, high fibre, plant-based protein.
The beauty of hummus lies in its versatile nature. It's a staple breakfast dish in many cuisines, a healthy dip, and the perfect spread for sandwiches. Adding beetroot to this hummus recipe not only gives it an attractive pink colour, but also immune-boosting vitamin C and minerals such as potassium and manganese. The secret for good beetroot hummus is to start by roasting the beetroot!
Pictures by Diala Shaheen
The final touch: walnuts and pomegranate seeds. We served this recipe with carrots and pretzels, but you can snack on it with any cut-up vegetable, spread it on whole grain crackers, or use it as a base for your Buddha bowl!
1 small beetroot, roasted with olive oil, salt, pepper
3/4 cup of canned chickpeas, rinsed & drained
2 garlic cloves, minced
2 tbsp tahini
1/2 lemon juice- or more, to taste
Salt, to taste
1/4 cup olive oil
For garnish: pomegranate seeds and walnuts
Preheat oven to 375F.
Massage the beetroot with olive oil, salt, and pepper.
Roast the beetroot in the oven until fork-tender, ~45-60 minutes.
Place the beetroot in a bowl and put in the fridge to cool to room temperature.
Once cooled, peel the beetroot, cut into quarters, and place in the food processor. Blend.
Add the remaining ingredients into the food processor, except for olive oil, and blend until smooth.
Add the olive oil while blending.
Add salt and lemon, to taste.
Once hummus is to your preference, transfer to a serving bowl and garnish with walnuts and pomegranate seeds. (You can save the rest in the fridge for up to a week).
Recipe from: The Hummus Theory