A few years ago, hummus found its way from specialty stores into our “regular” supermarkets. I’m not really surprised this happened – this dip is super tasty and also very versatile. Nowadays you can find all kinds of hummus in stores. The classic hummus with chickpeas and tahini has got some competition. Here, for example, from hummus made with red beets. That does not look only really good, it also tastes extremely delicious ;)
We planted beets on our balcony for the first time this year and it was a success. We got enough veggies to prepare several salads, a Tarte Tatin with beet, and, of course, this beets hummus here. I can’t say the dishes tasted much better with the homegrown beets but I really like the fact that you got your veggies right at your door and can use them whenever you’re in the mood. Classic “farm to table” ;P Something else I like – you can use everything from the plants. Even the leaves of the beet can be used to prepare a nice side dish. Maybe I will post the recipe for my steamed beet leaves here someday too ;)
Hummus can be used in so many ways and for many recipes. Something you can find in many fridges all over the world these days. You can use it simply for dipping with some veggie sticks or bread, you can serve it as a side dish along with your grilled meat, as a sauce for wraps or on burgers, and so on… whether as a quick snack or part of a dish – I love me some good hummus!
In the recipe, I do not mention how to cook the beet. You can simply cook fresh (unpeeled) beets in unsalted water – takes about 30-45 minutes depending on the size – or you get some pre-cooked beets from the supermarket. Both works fine here. If you don’t like the mess and red fingers, you’ll get from peeling cooked beets, I highly recommend the pre-cooked beets ;P If you want to use chickpeas from a can that’s also fine. Those chickpeas are absolutely fine for hummus. Another step you can skip when preparing hummus :P
INGREDIENTS / ZUTATEN
9 oz. (250g) cooked chickpeas
5.3 oz. (150g) red beet (cooked), in pieces
1-2 garlic cloves, cut in pieces
1 tbsp. tahini
2 tbsp. lime juice
2-4 tbsp. water
1/2 tsp. cumin
1/2 tsp. salt
fresh pepper
some olive oil
some chickpeas(optional)
some black sesame seeds (optional)
250g Kichererbsen, gekocht
150g Rote Bete (gekocht), in Stücken
1-2 Knoblauchzehen, in Stücken
1 EL Tahini
2 EL Limettensaft
2-4 EL Wasser
1/2 TL Kreuzkümmel
1/2 TL Salz
Pfeffer
etwas Olivenöl
einige Kichererbsen (optional)
etwas schwarzer Sesam (optional)
DIRECTIONS / ZUBEREITUNG
2. Transfer the hummus to a bowl, drizzle with some olive oil, decorate with some chickpeas and black sesame seeds (optional). Great along with some bread or veggie sticks.
2. Hummus in eine Schüssel umfüllen, mit etwas Öl beträufeln und dann mit ein paar Kichererbsen und schwarzem Sesam dekorieren (optional). Schmeckt prima auf Brot oder mit ein paar Gemüsesticks.
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Beet Hummus
- Prep Time: 00:05
- Cook Time: 00:05
- Total Time: 00:05
- Yield: 4 1x
- Category: Dips
- Cuisine: International
- Diet: Vegan
Description
Easy peasy dip to prepare and really healthy – Beet Hummus. Perfect with some veggie sticks or plain bread.
Ingredients
9 oz. (250g) cooked chickpeas
5.3 oz. (150g) red beet (cooked), in pieces
1-2 garlic cloves, cut in pieces
1 tbsp. tahini
2 tbsp. lime juice
2-4 tbsp. water
1/2 tsp. cumin
1/2 tsp. salt
fresh pepper
some olive oil
some chickpeas(optional)
some black sesame seeds (optional)
Instructions
1. Add the chickpeas, red beet, garlic, tahini, lime juice, and some of the water to a mixer and mix until you get a smooth paste. Add more water if the hummus is too thick. Season with cumin, salt, and fresh pepper.
2. Transfer the hummus to a bowl, drizzle with some olive oil, decorate with some chickpeas and black sesame seeds (optional). Great along with some bread or veggie sticks.
Notes
Enjoy mixing!
