Description
This vibrant Pink Beetroot Hummus is a creamy, colorful twist on the classic Middle Eastern dip. Made with tender chickpeas, sweet pre-cooked beetroots, tahini, garlic, and fresh lemon, it offers a delightful balance of earthy and tangy flavors. Perfect as a healthy snack or appetizer, it’s garnished with a mix of black and golden sesame seeds, nigella seeds, and fresh alfalfa sprouts, making it as beautiful as it is delicious.
Ingredients
Hummus Base
- 1 can chickpeas (about 400g, drained and rinsed)
- 4 pre-cooked beetroots
- 2 cloves garlic, minced
- 2 tablespoons tahini
- Zest of 1 lemon
- Juice of half a lemon
- 6 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
Garnish
- Black sesame seeds
- Golden sesame seeds
- Nigella seeds
- Alfalfa sprouts
Instructions
- Prepare Ingredients: Drain and rinse the chickpeas thoroughly. Make sure your beetroots are pre-cooked and peeled for easy blending. Mince the garlic cloves finely to disperse their flavor evenly throughout the hummus.
- Add to Blender: Place the chickpeas, cooked beetroot, minced garlic, tahini, lemon zest, lemon juice, and extra-virgin olive oil into a blender or food processor. This combination ensures a creamy texture with bright, fresh flavors.
- Blend: Blend all ingredients on high speed until the mixture is completely smooth and creamy. Stop to scrape down the sides as needed to incorporate all ingredients evenly.
- Season: Taste your hummus and add salt and black pepper to your preference. Blend briefly again to mix the seasoning evenly into the hummus.
- Garnish: Transfer the pink beetroot hummus to a serving bowl. Sprinkle black sesame seeds, golden sesame seeds, and nigella seeds over the top. Add fresh alfalfa sprouts to enhance both the flavor and presentation.
- Serve: Serve your hummus with toasted sourdough bread, crackers, or fresh vegetable crudités for a healthy and visually stunning snack or appetizer.
Notes
- For a smoother hummus, peel the chickpeas by gently rubbing them between your hands before blending.
- If you prefer a thinner texture, add a small amount of water or additional olive oil while blending.
- Use freshly cooked beetroot for a more vibrant color and fresher taste.
- This hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to blend well for a creamy texture without lumps.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
