I made this beetroot hummus the other day with some leftover chickpeas that I had left over from making my baba ghanoush, and wow!
It totally blew my socks off!
It was so delicious with the right amount of beetroot flavor without being disgusting! The beet gives the hummus such a beautiful pink color, it was a pleasure to photograph it and I had a hard time not to eat everything in one sitting!
The flavor was so smooth and delicate…
What do I eat beetroot hummus with?
I am so looking forward to wiping up another batch of this beetroot hummus, hopefully, it lasts a little bit longer.
It was decadent with naan bread, pita, rice cake, and new flat bread recipe that I have been working on. I will post the recipe as soon it’s ready! Anyway, just enjoy it with whatever you would eat with regular hummus.
[lt_recipe name=”Beetroot hummus” servings=”10 servings” prep_time=”10M” cook_time=”20M” total_time=”30M” difficulty=”Easy” summary=”Delicious and gorgeous beetroot hummus! enjoy with pita, naan bread, bread, and cracker. So easy! ” print=”yes” image=”http://www.mikastable.com/wp-content/uploads/2017/07/Beetroots-hummus-2-of-1.jpg” ingredients=”15 oz can garbanzo beans;1 medium beet;4 cloves garlic, whole;1/2 teaspoon salt;1/8 teaspoon black pepper;2 tablespoons fresh lemon juice;3/4 cup tahini;1 tablespoon of parsley;1/3 cup olive oil for serving.;Black sesame seed for topping ( optional);” ]Heat up the oven 400 degrees. Wash the beet of all dirt. Poke with a fork. Bake for 20 minutes on a baking sheet.;Meanwhile, add the garbanzo beans, rinsed with half a cup of water in a microwave safe bowl with the garlic, peeled. ;Microvave for 5 minutes on high.;Add to the food processor along with the beet, salt, pepper, tahini, parsley, and lemon juice.;Process for 1 minute or until creamy and smooth.;Enjoy![/lt_recipe]
Are you going to give it a try?
Talk to you soon!