Beetroot Hummus

 In Recipes

Beetroot HummusI love hummus, and so does my boyfriend Mark. I probably make some every other week. I usually like it plain and fairly thick. But my new craze is beetroot hummus. It gives a subtle refreshing twist on it. And the colour is simply gorgeous!
I simply add the beets to my normal hummus recipe and bob’s your uncle…
I don’t really use proper quantities, I go with the eye and I adjust if need be. I do it so often that I get similar results every time. Now adapt it to your liking, whether you like a stronger or weaker tahini flavour, a more fluid or thicker texture etc. I used to use olive oil but I’ve stopped because I like it quite thick and I figured that I may as well.

 

 


Ingredients:

1 can of chickpeas (400g net / 240g drained)
A big spoonful of tahini
1 clove of garlic
Juice from half a lemon
A pinch of coriander (fresh or dry, depending on what you have in the kitchen)
A couple of beetroots (again, more or less according to your taste)
Salt and pepper

Instructions:
Place all the ingredients in your blender and mix until you get the desired consistency. Enjoy watching the hummus gradually getting pink!

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