Hummus, the delightful and quintessential middle eastern dip that works magical as a healthy and delicious snack. A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil all blended together to luscious creamy texture.
And Voila a delicious dip to serve with grilled meats,crisp pita or even some chopped vegetables.
How about jazzing up your favorite Hummus recipe with the goodness of beetroot? I’ve used some beetroot puree into a batch that I made up earlier this week.The beetroot adds a wonderful vibrant hue to the hummus, lends a delicate flavour too and looks absolutely stunning.
The best part about this recipe is that it comes together in less than 10 minutes. I have used boiled beetroots that have been pureed but you may like to roast the beets to elevate the flavours, if you like.
What You Will Need:
- Chickpeas (tinned)
- Olive Oil
- Lemon Juice
- Beetroot Puree
How To Use The Beets:
- You may use fresh beets that have been boiled, skin removed and pureed.
- Even the canned beets work fine if you are in a hurry.
- Now if you have some time on hand, roasting the beets would certainly elevate the flavours in this recipe.
What To Serve With This Hummus:
- Great accompaniment with toasted pita, lavash or crackers.
- Use it as a spread between sandwiches.
- Slathered on toast is just so great.
- Use with your favorite veggies.
How To Store Hummus:
The hummus stores well in the refrigerator for upto one week.
The beetroot totally livened up the hummus and gave it a wonderful texture, sweetness and a gorgeous color of course.The base recipe for the Hummus is pretty much a standard one. It was almost all gone and I had to reserve some to take a quick picture for this blog post.
Now if you are a hummus fan, you are just going to love making this recipe.It’s really very simple to make and so very healthy and flavourful.I just love how vibrant and stunning this hummus looks!
Wouldn’t you agree?
Go ahead and make some today!
- 1 cup boiled chickpeas ( or canned)
- 2 tablespoons Tahini
- 1 pod garlic (crushed)
- 2 tablespoons Olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup yogurt (optional)
- 1/4 cup pureed beetroot ( 1 small beetroot boiled and pureed)
- Water (as required)
- sprinkling of sumac
- Put the chickpeas into a food processor and blend for a minute.
- Now all ingredients (except yogurt ) and blend further for 3-5 minutes till the mixture is smooth. Add water as per requirement, enough to grind the chickpea mixture into a creamy texture.
- Place in a small bowl and whisk in the yogurt.This is optional. You may omit this step if you would like it to be dairy free.
- Drizzle some more Olive oil and sprinkle some sumac or zaatar powder.
- Garnish with some chopped parsley.