Hummus is a Mediterranean savoury dip. It’s packed with fibre, vitamins, and minerals and can be flavoured in with different veggies. Although, I am not a big fan of beets. But, the great thing about beets is that when they are roasted, they have a slight sweetness, mild, and earthly flavour that I can eat.
You need to use cooked beets for this recipe. To speed the process, instead of cooking them yourself, you can buy cooked beets also that are vacuum-packed. Classic hummus is so good and delicious in taste. But, when you add root veggies like carrots, beets, hummus surely becomes more appetizing delicious.
Beet is a good source of fibre, Vitamin C and antioxidants that may help lower blood pressure and reduce inflammation and of course, its slightly sweet taste makes hummus more delicious. Vibrant pink colour with a hint of sweetness, oh! my goodness.
This beet hummus recipe is very easy to make if you have roasted beetroots. Roasting beetroot is the only time-consuming preparation.
Mild sweetness from the roasted beetroots and the creaminess from chickpeas, shiny olive oil, and tahini, makes it awesome! You can pair it with pita bread or pita chips or veggies as you like.
Roasted beets along with cooked chickpeas, garlic, pepper powder, lime juice, salt, tahini paste, olive oil and water (a little), blend them into hummus paste and serve.
Stay healthy, stay humble.
