Hummus, hummus, hummus … I just love it. If I could, I would eat hummus at breakfast, lunch and dinner, that’s how much I love it. A simple and yet so tasty and nourishing preparation. Yummmy, yuummmy!
I eat hummus quite often, most of the time the classic, but this time I tried a hummus with beetroot. It is very tasty and I didn’t expect to go so well in this combination. For a long time I wanted to try it, because I saw on the internet, Instagram and Pinterest this preparation, and what attracted me a lot, was the absolutely delightful color.
On the blog I still have a hummus recipe, just as delicious. See HERE .
This is the recipe:
1 boiled chicken box
1 medium red beet
1 tablespoon of sesame (I do not like the tahini / sesame paste, which is normally put in hummus, so I prefer to put sesame seeds in the composition)
1-2 cloves of garlic (or to taste)
Juice from ½ lemon
2-3 tablespoons olive oil
Salt & pepper (to taste)
A little parsley (to taste)
Drain the chickpeas from the can. Clean the beet, cut them into smaller pieces and boil the beet until it becomes soft. After it is boiled, let it cool for 15-20 minutes.
Put the chickpeas, the beet and other ingredients listed above in a food processor / blender and blend until it becomes a creamy paste. You can also use a vertical / hand blender.
Put the hummus in a bowl, sprinkled over it a mixture of seeds, a little lemon zest and olive oil.
Serve with vegetables and crackers or a slice of bread.