Foodtactics

Beetroot Hummus

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.

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

optional: agave syrup or other natural sweetener

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!

Ingredients

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

optional: agave syrup or other natural sweetener

Tactic

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!