If you happen to like beets, this purple beetroot hummus will develop into your favorite hummus! It’s vibrant purple, barely candy, a gentle beet flavour, and goes with something.
This recipe is just addictive, and it doesn’t matter in the event you eat it as a dip instantly out of the bowl, unfold it on toast, as a flavour maker on a salad, and even as a jacket potato topping. Both method you’ll like it!
Boil or roast the beetroot?
You possibly can roast or boil the beets however roasting them will make them barely sweeter and add a smoky flavour. We selected to boil them as a result of we purchased child beets and we discover them naturally candy sufficient.
Earlier than processing the chickpeas, boil them for a short while after which peel to acquire a smoother, silkier texture. Regulate the thickness of the hummus by including additional olive oil or among the chickpea cooking water.
Associated: Roasted purple pepper hummus
Red Beetroot Hummus
This purple beetroot hummus will develop into your favorite hummus! It’s vibrant purple, barely candy, a gentle beet flavour, and goes with something.
Small meals processor braun
Sauté pan with lid
Drain and rinse the canned chickpeas. Simmer them in a bit water for 10 minutes and take away the skins. The hummus shall be smoother after mixing.
Cook dinner the beetroot and mix with the chickpeas and all the opposite elements in a meals processor and mix till silky easy.
Regulate the thickness by including additional olive oil or some cooking water and season to style with salt and pepper.
Garnish with beetroot cubes or sesame and serve with vegetable sticks or flat bread.
Energy: 149kcal Carbohydrates: 13g Protein: 4gFats: 10g Sodium: 204mg Fiber: 4g Sugar: 3gVitamin A: 23IUVitamin C: 2mgCalcium: 32mgIron: 1mg