I am so happy that Hummus has made its way in all our hearts.
Lebanese don’t know ” structured meal times ” and eat when they feel like it. As a child I always liked to walk into the kitchen, tore off a piece of flatbread and breathed away half a bowl of hummus as I passed by. My friends were not familiar with the creamy dip then – and today?
Today there are numerous variations of hummus in the supermarkets and in the craziest colours. Hot, mild, green, red and even sweet! And the best of all: I don’t have to explain to anyone what the “delicious stuff” is anymore. That’s great.
My mother makes the perfect hummus. And she only knows the one Hummus – the original. Now guess what happened when I served her this variation of beetroot? “What’s this delicious stuff?” It tastes like hummus – only different.” Well, suddenly the world turned upside down.
If you also feel like presenting and enjoying the delicious and vegan chickpea cream in a completely different way, then get yourself some beetroot. This is the only new ingredient you can use to turn the original into something completely new. Not only visually, but also tastefully.
Beetroot brings a light sweetness and the unmistakable earthy taste. And it blends fantastically with the garlic, tahini and lemon acid.
Are you curious? Well, then go to the supermarket, buy the few ingredients you need and in 10 minutes you have your beetroot hummus ready on the table. Hummus brand new.
Recipe for 2 bowls beetroot hummus
- 200 g chick peas (1 small tin)
- 3 boiled beetroot (approx. 350g)
- 1 clove of garlic
- 1 lemon
- 3 tbsp Tahini
- ½ Tsp Cumin
- Olive oil to garnish
- Pour the chickpeas including the liquid into a small pot and bring to the boil briefly.
- Peel and quarter the garlic.
- Quarter the beetroot.
- Squeeze the lemon.
- Put the chickpeas with garlic, cumin, salt, lemon juice, tahin and beetroot into a mixer / food processor and blend it well.
- Then season to taste again with salt if necessary.
- Optional: Add a little more lemon juice as required.
- Fill the hummus into small bowls and drizzle with a little olive oil as desired.