Beetroot Hummus – Delicious, Healthy and Low in Fat
When my friend discovered his new passion in form of beetroot hummus in one of the organic supermarket chains, I was determined to surprise him with a homemade creation. Searching for inspiration online I mostly came across roasted beetroot hummus recipes. As tempting as this sounds even to my ears I couldn’t be bothered to wait for the beetroot to be roasted. Simply because I really try to spend as little time as possible in the kitchen.
Luckily my friend wasn’t expecting anything like that either. For the ingredients on the purchased beetroot hummus package stated boiled beetroot rather than roasted.
So I decided that I would try to create a light and delicious beetroot hummus with raw beets. And I’m very delighted to say: The result is even better than the original version. And on top of that, I get to keep all the fantastic health benefits beetroot has to offer.
Health benefits of beets or beetroot
Beetroot provides some impressive health benefits. According to NDTV Food, beetroot is a fantastic source of vitamin C and nutrients like fibre and folate. Beetroot improves blood pressure, gives your liver a boost and pushes your immune system. Especially in its natural state. So using beetroot raw rather than roasted or cooked is not just better for my lazy heart but also for my (and your) health. It’s basically a local superfood. So let’s beet!
How to serve beetroot hummus
This delicious pink beetroot hummus dip is not just a real joy for the eye, it is also pretty versatile and goes with lots of different things:
- dip it with nachos, crackers, plain bread or flatbread
- spread it on any sort of sandwich
- dress your salads
- eat it with potatoes and salad
… just to name a few.
My absolute favourite is marrying the beetroot hummus with potatoes and salad. It is so simple yet so satisfying. The potatoes are filling and give the meal the substance whereas the salad gives this creation a wonderfully fresh boost. Check out my simple and easy to prepare salad creations.
Beetroot Hummus Recipe
- 250 grams chickpeas cooked, equals 1 can (15-ounce)
- 2 medium sized beets raw, diced
- 1/2 medium sized apple raw, diced
- 1 clove garlic chopped
- 1 tbsp tahini
- 2 tbsp white vinegar
- 2 tbsp lemon juice fresh is best
- 1 tsp cumin
- 1/2 tsp salt
- 1 dash ground pepper
Rinse the chickpeas and pour them in a bowl or a 1 litre measuring jug
Wash and chop the beetroot and the apple and add to the bowl or jug
Add all other ingredients, except for the water
Pour approx. 1/3 of the water into the bowl or jug and start blending
Keep adding water while blending until it's smooth