When it comes to staple foods and easiest things to make from vegan or vegetarian diet, hummus must be at the top of that list. Can you think of anything easier to make than a humble, classic hummus? I didn’t think so. Add some delicious, sweet and healthy beets to it, and you have yourself a marvelous little snack.
Not many things can make food look as pretty as beetroots can. That pink colour that just makes you feel excited for no apparent reason. Just because it’s pink. And trust me, I’m not pink colour kinda girl. But pink food, that is not stuffed with the ingredients I can’t even pronounce (not to mention spelling!), and is all natural and awesome is a different story…
The best thing about hummus is that you can use it on soooooo many different things! It could be served as a dip with your veggies, or spread on your toast (plus avocado = YUM), crispy crackers, wraps, and many, many more! Yaaayyyy you hummus!!! You can use pre- cooked beets if you prefer, but I think they do not hold as much flavor as roasted beetroots. And yes, it may take a little time to roast these little fellas, but it’s so worth the wait!
You can take the beetroot out of this recipe, and you will have just a classic, timeless and beloved hummus. Which tastes just as good, but doesn’t look as pretty. Your choice. Whichever you’ll go with, I hope you will enjoy this little nom as much as I do.
- 1 can chickpeas
- 2 medium beetroots
- 2 tbsp tahini
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- salt and pepper to taste
Wrap beetroots in aluminium foil and roast in 200 degrees C for about 1- 2 hours (depending on the size of your beetroots) until soft and tender.
When the beetroots are roasted, let them cool down and peel the skin off them.
Cut beetroots into smaller chunks and blend together with chickpeas in food processor for a minute or so.
Add tahini, lemon juice and spices, and blend until smooth and creamy.
If hummus gets too thick, just add a splash of water and blend again.