I love hummus. When I go to Lebanese or Syrian restaurants it’s a must to order. The creamy consistency, the nutty taste of tahini and chickpeas in combination with virgin olive oil is simply incredible delicious. Hummus is a great vegan source of iron with all the sesame and the chickpeas. The added lemon juice not only rounds off the taste but also ensures that the plant iron can be better absorbed by the body. Yes, Hummus is a real power dip, and I hardly recommend to all veggies out there to eat it regularly. Today I want to show you a variant of hummus that is at least as powerful as the classic version: beet hummus!
My beet hummus is similar to classic hummus but contains besides beets also some date syrup. What a dip, what a taste, what a vibrant color! When you like hummus, you must try this delicious recipe!
Beet hummus is quick and easy to make and a tasty, healthy dip. You can dip it with this homemade pita bread, for example. If you are looking for a healthier bread, spread the beet hummus on this rustic Danish rye bread.
- 250g chickpeas, cooked and drained (we need the water!)
- 200g cooked beetroot
- 4 tablespoons tahini paste
- 2 tablespoons date syrup
- 1-2 tablespoons lemon juice
- 1 clove of garlic
- about 50 ml of olive oil
- 1 1/2 teaspoons cumin powder
- salt to taste
- some water to blend the hummus (cooking water of the chickpeas)
- olive oil to drizzle the beet hummus
- Peel the beetroots and dice them roughly. Then, set some of the diced beetroots aside (dice them finer!), also set some of the cooked chickpeas aside. We will garnish the beet hummus with it at the end. Put the rest of them into the mixing cup of a stick blender. A food processor works, too. You can use whatever you have.
- Next, peel the garlic clove and remove the sprout (it can be green) in the center of the clove. Add the garlic together with all the other ingredients into the food processor and blend the beet hummus until all the ingredients have turned into a smooth paste. Taste the dip and adjust the seasoning if necessary.
- Finally, fill the beet hummus into a bowl and garnish it with diced beet, whole chickpeas, and a generous shot of good olive oil.