Have you ever thought that a simple dish could ignite a palette of unexpected colors and flavors? Beetroot hummus is just that: a velvety cream with a vibrant fuchsia color that captivates the eyes before the palate. Sweet, earthy, slightly citrusy, it proves that even simplicity can become spectacular with a touch of creativity.
In this recipe, I reveal how to make a perfect beetroot hummus, creamy and balanced, with natural ingredients. It’s one of those recipes that bring joy to the table, ideal for a healthy appetizer, a colorful dinner, or an energetic lunch break.
Ready to discover how to transform a root into pure poetry to be spread?
Beetroot Hummus Recipe
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz cooked, boiled red beets
- 12.3 oz cooked chickpeas
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- to taste salt
- tablespoons extra virgin olive oil
- 2 tablespoons tahini sauce (sesame paste)
- to taste cold water (optional)
Tools
- 1 Mixer bosh
- 1 tescoma
Preparation
Drizzle the oil and continue blending until you achieve a smooth cream;
If the hummus is too thick, add a little cold water to achieve the desired consistency;
Adjust the salt and lemon if necessary.;
Transfer to a bowl and optionally add a drizzle of oil, mint or parsley leaves, and a sprinkle of sesame seeds;
Great on croutons, bruschetta, breadsticks, or raw vegetables.
