Hummus is one of the recipes that has gained a lot of popularity around the world recently. Of course, it became inevitable to try different varieties like every popular recipe. Beet hummus is one of the most popular versions of hummus recently.
But for me although its name is hummus, beet hummus is not hummus, it is an appetizer with beet. The taste of beet is naturally dominant and the wetness of the beet juice is felt, so the hummus does not have the consistency of hummus. This makes hummus with beet out of the hummus category in my opinion. Avocado hummus and red lentil hummus, are not like that. They don’t even contain chickpeas, but when you eat them, you feel like you’re eating some kind of hummus. Maybe it is due to consistency rather than flavor.
By the way, I don’t like hummus only as an appetizer. Using hummus as a side dish is something I do often. Meatballs in hummus and hot chicken chops in hummus are two good examples. You can make the same recipes with beetroot hummus and enjoy a splash of color.
You can have a spring breeze on the service plates with the chopped greens that you will use for decorating while serving.
- 2 cups boiled chickpeas,
- 2 small beets,
- 2 tablespoons of tahini,
- 1/2 lemon juice,
- 1/4 cup of olive oil,
- 1/2 teaspoon of cumin,
- 2 cloves of garlic,
- Salt to taste.
- Peel the beets, place them in a saucepan, add enough water to cover them, boil with the lid closed, drain the water, wait for them to cool,
- Take the boiled beets, boiled chickpeas, tahini, lemon juice, olive oil, cumin, garlic and salt in a deep bowl and blend with an immersion blender until it reaches a smooth consistency,
- Take the mixture in the serving bowl.
Enjoy your meal…