Once you learn how to make the best homemade hummus, you’ll start cooking it so often that the next step obviously has to be getting more creative in the kitchen and start exploring new flavors and ingredients. A creamy beetroot hummus is a great way to get started: pair it with homemade pitta bread and some cucumber for the most simple appetizer or to easily increase the nutritional content (and the deliciousness) of your meal.
There are so many variations of hummus you can create quite easily using seasonal products and your favorite vegetables, spices, nuts, and seeds. Two of the most creative recipes I’ve seen around recently are this tandoori hummus and this one with miso. If you require a FODMAP friendly alternative, I recommend you to check out this recipe with courgettes.
This pink hummus is one of the variations I make more often, with both raw, roasted, or steamed beetroots: the texture of the final result is different based on this factor; it will turn out creamier with roasted or steamed beetroots but, if you love this vegetable, your hummus will be delicious anyway. This creamy beetroot dip makes a lovely pair with simple toppings like, for example, a pinch of sumac, a drizzle of extra virgin olive oil, and a few leaves of mint.
- 300 g cooked chickpeas (you can decide to use the chickpeas rinsed and drained or you can opt for not rising them and also keep 3-4 tbsp of cooking water to get a creamier hummus, you can find my recipe for a basic hummus HERE)
- 2 medium-sized beetroots
- 2 tbsp tahini (sesame seed paste)
- juice of 1 lemon
- 1 tsp fennel seeds
- 1/2 tsp ground cumin
- a pinch of salt (optional)
- a few tbsp of cold water (or you can use the cold cooking water from chickpeas)
Prepare the beetroots in advance if you want to cook them. Peel the beets before roasting (chopped – cook in a preheated oven at 180°C for approx. 20 minutes) or steaming them (cook until tender). Use a blender or a food processor to make your hummus – add the water in small portions step by step based on how your hummus looks like. Add the tahini as the last ingredient when you already have your creamy mixture. Add the cold and chopped beetroots into the blender with the other ingredients. Adjust the spices and lemon juice to your preferences and do the same for the toppings (feel free to add garlic to this basic recipe if you want).
If you liked this post, share it with your friends using the buttons below. Don’t forget to tag me @amatterofnourishment on Instagram if you try this recipe: I’d love to see your creations!