... Quick Beetroot Hummus Recipe | Dance of Stoves

Quick Beetroot Hummus Recipe

Beetroot hummus
This beet hummus has been one of the discoveries of this summer; we love it!

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We already had a hummus recipe on the blog. 

Still, in addition to being more striking, this version is much healthier and more nutritious since beets are a great detoxifier and have excellent properties that we will teach you in someplace. 

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We like to cook with ... that we dedicate to it in the future.

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Beetroot hummus
The recipe is similar to the one we had for traditional hummus, although we have added beetroot and modified it slightly to improve its flavour.

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Beetroot hummus
You can have the hummus as a garnish, to spread crudités, to dip with pita bread (you can see our recipe for pita bread in case you don't know how to do it) or you can spread it on your sandwiches and sandwiches we have used this recipe to make a delicious veggie sandwich, we recommend that you try it because, in addition to being healthy, it is to die for!

Beetroot hummus
Beetroot hummus

Beetroot hummus
Quick and easy beetroot hummus recipe. A delicious dip or spread for an appetizer or on sandwiches. Perfect for a large crowd.

  • Author: Dance of Stoves
  • Preparation: 10 minutes
  • Total: 10 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Snacks, Gluten-Free, Appetizers
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 160 grams of raw chickpeas or 400 grams of cooked chickpeas
  • The juice of a lemon
  • One tablespoon tahini
  • One clove of garlic without the germ
  • 1/2 teaspoon salt
  • Two teaspoons of cumin
  • One beet of about 180 grams (cooked)
  • Sesame seeds

Ingredients SCALE (2x)

  • 320 grams of raw chickpeas or 400 grams of cooked chickpeas
  • The juice of a lemon
  • Two tablespoon tahini
  • Two cloves of garlic without the germ
  • One teaspoon salt
  • Four teaspoons of cumin
  • Two beets of about 180 grams (cooked)
  • Sesame seeds

Ingredients SCALE (3x)

  • 480 grams of raw chickpeas or 400 grams of cooked chickpeas
  • The juice of a lemon
  • Three tablespoon tahini
  • Three cloves of garlic without the germ
  • 1 1/2 teaspoon salt
  • Six teaspoons cumin
  • Three beets of about 180 grams (cooked)
  • Sesame seeds

Instructions

  1. We can use canned chickpeas or cook the chickpeas. If we opt for these options, we have to soak the chickpeas for between 8 and 12 hours in plenty of water. Unlike other legumes, the chickpeas should be thrown into the pot when the water is boiling, let it cook for 2 hours and add the salt at the end. We drain and let cool.
  2. We put the chickpeas in a blender or food processor together with the juice of half a lemon, the tahini, the garlic, the salt, the cumin and the beet. We beat until creating a homogeneous cream. If you want the hummus to be less dense, we can add a little water or the cooking broth of the chickpeas.
  3. We sprinkle sesame seeds on top of the hummus, and it's ready to serve. You can also add a splash of extra virgin olive oil.

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