Beetroot Hummus – That colour is everything! It’s such a versitile dish, you can spread it on bread for breakfast, with salad for lunch, use as a dip for snacks or as a side dish for dinner. You choice!
Oh my! This hummus is my new favourite food and I just can’t get enough of it! I wished I could say the same about my kids though…but they wouldn’t even try! I’ll just stick to smoothies. Haha!
I don’t always cook what my kids like, sometimes I make something for me and secretly hope that they would share my food and they surprise me when I least expect it. Most kids love dipping and many don’t love eating beetroots on it own so hiding it in smoothies, baking and in this case in hummus is a fantastic way to sneak in beetroots it’s your kids diet. Yum! That is if they eat!
So I’ve made this hummus for the first time back in April or May when I served it with wafer thin crackers. I know I know, I still owe you my cracker recipe…it’s coming, I promise!
I still can’t get enough of this colour and it tastes as good as it looks too! I had this for dinner tonight with carrot sticks, sliced red bell paprika, fennel and cucumber. That’s pretty all what I had in the fridge.
I can assure you that the sweet taste from beetroot and saltyish chickpeas make such a wonderful pair!
Do you need a close up pic to be convinced and make it? Ok, here you go. Do let me know your feedback in the comment below.
- 1 tin of chickpeas (just salted)
- 1 medium beetroot
- 1 Tbsp extra virgin olive oil
- 1/4 cup or 60 ml water
- 2 Tbsp tahini (sesame paste)
- Juice of 1 medium organic lemon
- a pinch of lemon zest
- 1/2 tsp sea salt
- 1 tsp ground cumin (optional)
- a handful of fresh basil
- roasted sesame seeds
- Pre-heat the oven to 200° C or 400 °F. Wrap the beetroot in aluminium foil an back for 40 minutes or until it’s soft enough to poke through with a fork. Remove from teh oven and let it cool down.
- TIP! Wear disposable cooking gloves to remove the skin. Dice them in large cubes. Together with the other ingredients, blend until smooth to your desired consistency. If it’s the hummus is too thick then add 1-2 Tbsp of water and blend again.
- Serve with sprinkle of roasted sesame seeds and olive oil.
This recipe was inspired by http://www.heavenlynnhealthy.com