Beetroot Hummus

Beetroot Hummus

Hummus, a middle eastern dish used as a spread, dip, or savory dish. Founded on the chickpea with added ingredients such as tahini, lemon juice, salt, chili powder, and paprika.  Hummus can be served with some fresh veggies like celery, carrots, can also be used with pita chips or crackers, or use as a spread on sandwiches, flatbread, wraps, or even as a sauce.

Hummus is something I always make at home when I’m running out of spreads for my sandwiches or when I don’t have anything to eat with my flatbread.  Every time I make hummus I always play around with the flavor and the texture. Sometimes I add green powder or turmeric powder to add a little bit of color. This time around I went for a colorful blend with beetroot powder. All hail the beetroot hummus!

Finch Beetroot Powder

Finch Beetroot Powder

I’ve used Finch Foods Beetroot powder to make this recipe, it’s a fine powder made with beetroot which has a natural beetroot smell and flavor. This beetroot powder is strong in both flavor and color making it ideal for cooking or baking. It’s a perfect product that you can use when you are in need of adding some color and flavor to your food, be it your pancakes, waffles, crepes, or even to your smoothie bowl! This can also be used as a natural food colorant in baking.

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Beetroot Hummus Ingredients

Beetroot Hummus Ingredients

Ingredients

  • 02 cups of cooked chickpeas
  • 1/4 cup of tahini
  • 02 tsp of finch beetroot powder
  • 1/2 cup of lemon juice
  • 1/4 cup of olive oil
  • 03 cloves of garlic
  • 01 tsp of salt – adjust to your preference

Prep Time: 20 minutes | Serves: 06-07 people

Method

  • Add all the ingredients into a food processor and blend for 02-03 minutes, scrape the sides of the food processor back into the mixing area, then blend again for another 02-03 minutes. At this point, the consistency of your hummus will get thicker but might leave bits of chunks behind. If you like or need your hummus a little thick and chunky then you can stop here. Or if you need it slightly thicker but with no chunks (my preferred way) then go ahead with an additional round of blending for another 02-04 minutes.

Some people like to have their hummus really creamy so if you are one of them then all you have to do is add some more tahini or olive oil to get a really creamy texture.

If you are unable to find tahini in store then you can simply make some at home. All you have to do is roast some white sesame seeds for 05-07 minutes (do not burn them) until golden brown, transfer them into a high-speed food processor or a blender and blend until creamy. You can add some salt, lemon or lime juice, or olive oil to make it more flavorful and creamy.

Beetroot Hummus

Beetroot Hummus

  • Once your hummus is done to the required consistency, all you have to do is spread the hummus in a bowl or a plate and garnish it with some herbs, seasoning, or seeds. The classic hummus garnishes are olive oil, whole chickpeas, parsley, and paprika but in my case, I’ve used some olive oil, white and black sesame seeds, whole chickpea, and some coriander leaves, and I’m serving it with some air-fried flatbread chips.

Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes. 

Can’t wait to see your re-creations

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