Beet Hummus
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With canned chickpeas there is no soaking or boiling, and the only real wait is for the steamed beets to cool completely.
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Blended with chickpeas and tahini, they turn the hummus deep pink and add sweetness to the nutty, lemony base of classic hummus, with its garlic and cumin.
Ingredients
Instructions
- 1
Peel and chop the beets, then steam them in a steamer for 20 minutes until tender.
- 2
Drain the canned chickpeas in a colander and rinse them lightly under cold water.
Drain again after rinsing.
- 3
Place the cooled beets, chickpeas, tahini, and minced garlic in a blender first.
- 4
Add lemon juice, olive oil, cumin powder, and salt, then close the lid.
- 5
Blend until all ingredients are completely smooth, creamy, and free of lumps.
- 6
Transfer the beet hummus to a bowl and serve immediately.
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Turn these ingredients into two more meals
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