Middle age primarily involves getting thrilled about various types of hummus.
Unknown individual over 45 years old.
Middle age describes my group – and caramelized onion, chili, and sweet potato are some of my preferred methods to enhance hummus. The initial concept of hummus – consisting of chickpeas, garlic, tahini, salt, lemon, and olive oil – is a wonderful creation, but adding a variation here and there is entirely beneficial and pays homage to the unassuming chickpea and this staple from the Middle East. I’ve prepared a beetroot-infused version here, which is creamy, earthy, and incredibly tasty when enjoyed with dukkah and flatbread.
Ingredients:
- 250 g fresh, cooked beetroot (I prefer to purchase vacuum-packed beetroot from the grocery store or fruit market)
- 425 g can of chickpeas, thoroughly drained
- 1 clove of garlic
- 1 heaping tablespoon of tahini
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- sea salt
- 1 teaspoon of nigella seeds
- 2 teaspoons of 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 and blend until smooth and creamy. Adjust the seasoning with sea salt to your liking, and add a bit more lemon juice if it requires additional zest. Serve it topped with nigella seeds and dukkah, accompanied by flatbread or seed crackers. It also makes a fantastic spread on rye toast topped with sliced avocado or a poached egg.
**Title: The Colorful Variation on a Classic: Beetroot Hummus**
Hummus, a fundamental component of Middle Eastern cuisine, has been praised for its creamy consistency and rich, nutty flavor. Traditionally crafted from chickpeas, tahini, olive oil, lemon juice, and garlic, hummus is not only delectable but also brimming with nutrients. Yet, as cooking trends progress, so do the adaptations of this cherished dip. One notable variation is beetroot hummus, which introduces a vibrant shade and a distinct flavor dimension to the traditional recipe.
**The Nutritional Marvel: Beetroot**
Beetroot, commonly known as beets, is a root vegetable distinguished by its intense red color and earthy flavor. It is a nutritional marvel, abundant in vital vitamins and minerals like vitamin C, folate, manganese, and potassium. Beets are also rich in dietary fiber and antioxidants, especially betalains, which are associated with numerous health advantages, including decreased inflammation and enhanced detoxification.
**Reasons to Incorporate Beetroot into Hummus**
1. **Visual and Aesthetic Appeal**: The most noticeable attribute of beetroot hummus is its striking pink coloration, which makes it an attractive addition to any spread. This vibrant hue can elevate meals and is sure to captivate guests at any event.
2. **Flavor Enhancement**: Beetroots infuse a subtle sweetness and earthy richness into the hummus, balancing the nuttiness of tahini and the zestiness of lemon juice. This blend results in a complex flavor profile that is both refreshing and gratifying.
3. **Nutritional Enhancement**: Adding beets to hummus enriches its nutritional content. The additional vitamins, minerals, and antioxidants promote overall health and wellness, rendering beetroot hummus an astute choice for health-focused individuals.
4. **Versatility**: Beetroot hummus is adaptable for various applications beyond merely being a dip. It can be used as a spread for sandwiches and wraps, as a base for salad dressings, or even served as a colorful side dish.
**How to Create Beetroot Hummus**
Making beetroot hummus at home is straightforward and involves only a few extra steps beyond the classic hummus recipe. Here’s a simple guide:
**Ingredients**:
– 1 medium beetroot, roasted or boiled until soft
– 1 can (15 oz) of chickpeas, drained and rinsed
– 2 tablespoons of tahini
– 2 tablespoons of olive oil
– Juice from 1 lemon
– 2 cloves of garlic
– Salt and pepper to your preference
– Optional: cumin, paprika, or fresh herbs for additional flavor
**Instructions**:
1. If not already cooked, roast or boil the beetroot until tender. Let it cool, then peel and dice into pieces.
2. In a food processor, blend the beetroot, chickpeas, tahini, olive oil, lemon juice, and garlic.
3. Process until smooth, adding a bit of water if needed to achieve the desired thickness.
4. Season with salt, pepper, and any optional spices or herbs.
5. Transfer to a serving dish and drizzle with olive oil or adorn with fresh herbs.
**Conclusion**
Beetroot hummus is a delightful twist on the classic dip, delivering a splash of color, flavor, and nourishment. Whether you aim to impress your guests, incorporate a healthy option into your meals, or simply relish a fresh variation on a traditional favorite, beetroot hummus is a versatile and tasty choice. Try it out and savor the colorful reinterpretation of a classic dish.