Reaching middle age often means finding joy in exploring various hummus flavors.
Unknown individual over 45.
Middle age represents my era – and caramelized onion, chili, and sweet potato are just a few of my top choices to enhance hummus. The traditional form of hummus – chickpeas, garlic, tahini, salt, lemon, and olive oil is truly marvelous, yet adding a unique spin here and there pays homage to the humble chickpea and this Middle Eastern classic. I’ve prepared a beetroot variant, which is rich, earthy, and incredibly tasty when paired with dukkah and flatbread.
Ingredients:
- 250 g fresh, cooked beetroot (I prefer vacuum-packed beetroot from stores)
- 425 g can of chickpeas, well-drained
- 1 clove garlic
- 1 heaped tablespoon tahini
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- sea salt
- 1 teaspoon nigella seeds
- 2 teaspoons dukkah
Chop the beetroot roughly and mince the garlic finely. Combine the beetroot, chickpeas, garlic, tahini, lemon juice, and olive oil in a food processor, processing until it reaches a smooth and creamy consistency. Season with sea salt to your liking, and maybe a bit more lemon juice if it requires extra zest. Serve it sprinkled with nigella seeds and dukkah, alongside flatbread or seed crackers. Also delightful as a spread on rye toast topped with sliced avocado or a poached egg.
#Wholesome and Colorful Beetroot Hummus Recipe
Hummus, a classic dip from the Middle East, is loved worldwide for its creamy richness, delightful flavor, and health benefits. If you’re seeking to elevate your hummus experience, consider trying a vibrant and nutritious variation. Introducing **beetroot hummus** – a visually appealing, healthy, and flavorful twist that not only looks tempting but also enhances your health.
In this article, we will discover the advantages of beetroot, its perfect compatibility with hummus, and provide you with an easy-to-follow recipe to whip up your own beetroot-infused hummus at home.
## The Benefits of Adding Beetroot to Hummus
Beetroot is a nutritional gem that has been cherished for its health benefits throughout history. When blended with traditional hummus ingredients, it results in a delicious and nutrient-rich dip that carries various health advantages.
### Nutritional Perks of Beetroot:
1. **Loaded with Antioxidants**: Contains betalains, which are powerful antioxidants that combat inflammation and oxidative damage in the body.
2. **High in Fiber**: Beetroot provides ample dietary fiber, promoting digestive health and aiding in blood sugar regulation.
3. **Supports Cardiovascular Health**: Rich in nitrates, beetroots assist in reducing blood pressure and enhancing blood circulation, contributing to better heart health.
4. **Aids Detoxification**: The antioxidants found in beets support liver performance and detoxification, assisting the body in expelling toxins more efficiently.
5. **Packed with Essential Nutrients**: Beets offer a wealth of vital vitamins and minerals, such as folate, vitamin C, potassium, and manganese.
6. **Natural Energy Enhancer**: The nitrates in beetroot are known to boost stamina and endurance, making it a favored choice among athletes.
### Why Beetroot Pairs Perfectly with Hummus:
– **Taste Harmony**: The earthy sweetness of beetroot complements the creamy, nutty taste of chickpeas and tahini beautifully, creating a satisfying and refreshing blend.
– **Stunning Visual Appeal**: The deep magenta color of beetroot transforms traditional beige hummus into an eye-catching dish, ideal for impressing guests or brightening up your meals.
– **Nutritional Enhancement**: Although hummus is already nutritious, adding beetroot amplifies its health benefits by supplying more vitamins, minerals, and antioxidants.
Now that we’ve outlined the benefits of incorporating beetroot into hummus, let’s move on to the recipe!
## Beetroot Hummus Recipe
### Ingredients:
– 1 medium beetroot (approximately 1 cup, roasted or boiled)
– 1 can (15 oz) of chickpeas, drained and rinsed
– 2 tablespoons of tahini (sesame seed paste)
– 2 tablespoons of olive oil (preferably extra virgin)
– 2 tablespoons fresh lemon juice (about half a lemon)
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt to taste (around ½ teaspoon)
– 2-3 tablespoons of water (adjust for desired thickness)
– Optional garnish: fresh parsley, sesame seeds, or a splash of olive oil
### Instructions:
#### Step 1: Prepare the Beetroot
– **Roasting Method**: Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for 45-60 minutes, or until tender when poked with a fork. Allow cooling, then peel and cut into small cubes.
– **Boiling Method**: If you opt for boiling, peel and chop the beetroot into chunks, then boil in water for about 30-40 minutes until soft. Drain and let cool.
#### Step 2: Blend the Ingredients
– In a food processor or high-powered blender, combine the roasted or boiled beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
– Blend until smooth, scraping down the sides as necessary. If the mixture is excessively thick, add water one tablespoon at a time until you achieve your desired consistency.
#### Step 3: Taste and Adjust
– Sample the hummus and modify the seasoning as desired. You may want to add more lemon juice for tanginess, garlic for more bite, or salt for balance.
#### Step 4: Serve and Garnish
– Move the beetroot hummus to a serving dish. Garnish with a drizzle of olive oil, a sprinkle of sesame seeds, or fresh parsley for a vibrant green touch. A dash of paprika can also be added for extra eye-catching color and flavor.
### Serving Ideas:
– **As a Dip**: