I love hummus – but have you eaten another beetroot hummus?
This is made just as quickly as a normal hummus, but it does look a little cooler due to the pink color 😉
And in terms of taste? Try it out – I think it’s fabulous! Above all, it’s great as a dip at a small party as well. So yes, you can share it.
However, it is important that you use a really good olive oil in any case, as it affects the taste a lot. And if you don’t need it right away, just cover it with some olive oil. It should keep well in the fridge for a few days. Unless you have eaten it straight away.
But please do not forget to catch some of the chickpea water- Aquafaba. You need it for your hummus to make it a bit more “fluffy”.
What tastes really well with Beetroot Hummus?
Oh, it tastes best with a few veggie sticks like carrots, peppers, celery, or cucumber. Or simply on some crusty bread as a spread. Add a fried egg on top and that would be the ideal brunch or a super quick lunch for me.
Another advantage of a beetroot hummus- it is completely vegan and, thanks to the chickpeas, also contains a lot of protein.
Love, sabrina x
a great Dip!simple
- 10 minutes
- 10 minutes
|5||sprigs of parsley|
|1||can of chickpeas (425g)|
|50 ml||Auqafaba (chickpea liquid)|
|1||glass beetroot (225g)|
|2||cloves of garlic|
|20 ml||lemon juice|
|50 ml||olive oil + extra|
|1/2||tsp ground coriander|
- Blender/ Food processor / or hand blender
Steps of preparation
- Drain the chickpeas in a colander, reserving some of the auqafaba (chickpea water).
- Drain the beets in a colander
- peel garlic
- Put all the ingredients in the blender and blend together
- Season with salt and pepper to taste
- Place in a bowl and drizzle over a little olive oil to keep the hummus from drying out
- Serve with vegetable sticks and some bread