Beetroot Hummus

Hummus is one of the things we really always have in the fridge. After all, it is not only delicious and a great source of plant based protein, it is also wonderfully versatile. It goes so well with falafel, oven baked vegetables, salads, as a dip … nevertheless, many hummus you can find in the supermarket contain unnecessarily much sugar and other additives, which have in a Hummus actually nothing to do. So why not make it yourself? We particularly like hummus with beetroot. The colour is amazing and the beetroot also gives it a sweet and tangy flavour.


Peel the beetroot and cut it into small cubes. Put the cubes in an ovenproof dish with a little olive oil, salt and pepper. Add the unpeeled garlic cloves. Roast the vegetables at 180°C for about 40 minutes. Then peel garlic and blend with beetroot cubes and the remaining ingredients in a food processor until a creamy mass has formed. If it is still too firm, simply add a little more water or oil. Season with spices. Serve with some extra olive oil and a few roasted beetroot cubes on top - enjoy!
  • 150 g chick peas
  • 200 g beetroot
  • 100 ml water
  • 50 g oilve oil
  • juice of half a lemon
  • 30 g tahin
  • 2 garlic cloves
  • cumin
  • salt
  • pepper
  • agave syrup or other natural sweetener,q_auto,w_auto,dpr_auto,c_scale/v1576852064/beetroot_zvoytr.jpg,q_auto,w_auto,dpr_auto,c_scale/v1576852042/beetroot-hummus-and-cracker_shpvtr.jpg