The beetroot hummus is a sauce made from chickpeas and beets very easy and quick to prepare in our kitchens.
It obviously takes its name from the famous Middle Eastern sauce, which when served on toasted and warm croutons is a real delight.
As you can see, it has an eye-catching and bright color that enlivens the table and can also be accompanied by small wedges of piadina or pita.
The beetroot hummus is prepared with the addition of chickpeas, which add proteins, carbohydrates, and fiber to the recipe, making it a nutritious and tasty sauce.
I used to often make salads with BEETROOT, which is a tuber rich in minerals, iron, antioxidants, and vitamins A and C.
BEETROOT AND COOKED CHICKPEA HUMMUS is suitable for those following a vegan diet BECAUSE IT IS EGG, DAIRY, AND GLUTEN-FREE.
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On the blog, you can already find some recipes with BEETROOT like:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 oz beetroot, cooked, boiled
- 5 oz chickpeas, cooked, boiled
- 1 clove garlic
- as needed lemon juice
- 2 tbsps extra virgin olive oil
- as needed salt
- as needed pepper
- as needed sesame seeds
- as needed tahini
Tools
#ADV
- Mixer
Steps
1) In the mixer bowl, place the coarsely chopped beetroot with the garlic, boiled chickpeas, and lemon juice.
2) Then activate the blades and add the rest of the ingredients, adjusting the creaminess and taste.
3) We need to achieve a creamy and homogeneous consistency to have a delicious BEETROOT HUMMUS!
4) If not using immediately, cover the hummus sauce with cling film and refrigerate until ready to use, and REMEMBER to add a dash of oil and white or black sesame seeds to taste before serving!
Enjoy your meal!
Annalisa
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Annalisa says…
1) This creamy sauce keeps for up to 3 days in the refrigerator well stored in an airtight container.
2) Personally, I prefer chickpea hummus and I’m sharing this recipe that I LOVE
