Hummus with beetroot

Hummus (الحمص), means chickpeas in arabic and it has half of my heart. I don’t make it often enough so I decided that it will be appearing on my blog the whole week 🙂 Today I present to you a really cool pink version with beetroot <3

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For 1 bowl (as seen on the photo); Very easy; 10 minutes

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250 g beetroot; peeled
1 tablespoon of olive oil
300 g cooked chickpeas
3-5 cloves of garlic; chopped
3 tablespoons of olive oil
2 tablespoons of lemon juice
3 tablespoons of tahini
3 tablespoons of water
2 pinches of salt
1 pinch of black pepper
2 pinches of cumin

1. Roast the cubed beetroot in an oven (200°C, 10 minutes, broil option).
2. Place all the ingredients in a food processor and blend for around 2 minutes. Taste and add something if you want.
3. Serve on a plate and sprinkle with some olive oil.

Wise-ass corner

I decided to add cumin because I think it goes really well with beetroot. Omit if you don’t like it in general.

How to eat hummus? You can have it as a dip for veggies cut to sticks (cucumber, carrot, bell pepper), salad, bread. You can also use it to top cooked dishes. It fits really well in salad dressings, as a sandwich spread or you can eat it just like that – with a spoon.