Beetroot Hummus with Tortilla Chips Recipe (Vegan-friendly)

The most beautiful vegetable on earth has got to be beetroot. It has such an intense and vibrant red colour that makes it such an outstanding ingredient in a dish. To make a real pretty dish, you will drop need a drop of beetroot juice mixed with anything creamy and white to produce a hot pink cream which is great as toppings.

If you love the Mediterranean flavour of hummus, you will like this beetroot hummus too. The added beetroot will give the hummus a sweet and tangy taste. Nonetheless, it looks really pretty on dishes too. Beetroot is also great sources of folate (vitamin B9), manganese, potassium, iron and vitamin C.

For this recipe, I am using baby beets from LeaderBrand in New Zealand which has already been skinned, cooked and sealed in a bag.  It has a stable shelf life of 15 months and it makes so much more convenient addition to any meal or salad. It is also super sweet and soft, thus, it is easy to cut it into smaller pieces.

Beetroot itself takes really long for it to be cooked till its soft so life is made much easier when you can get those cooked ones from the supermarkets. In terms of quality, these baby beets still tasted delicious even if it is not as fresh. It is 100% grown, harvested and cooked in New Zealand.

It definitely helped me to cut down preparation. It’s also much easier to blend the beetroot together with the chickpeas to create a smoother consistency of hummus.

Beetroot Hummus Recipe

2 baby beetroots (cooked)
2 tablespoons of Tahini
1/3 teaspoon of cumin
1/3 teaspoon of coriander
1/2 can of chickpeas
1 teaspoon of chopped garlic
2 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
A pinch of sea salt

Add in all the ingredients into a small blender or food processor. Then blend till you achieve a smooth consistency. To top it off, you can add a dash of extra virgin olive oil and some chopped herbs like basil or dill.

You can serve the hummus with some tortilla chips or crackers.

You can adjust a number of ingredients according to your own taste. I prefer not to add too much garlic because it gives the hummus a raw taste which can be too overpowering for me. And in my opinion, the key ingredient which distinguishes a good hummus from an average one is the type of olive oil you use. The cheapest olive oil you can get in the supermarket is going to taste so different from those bottles of olive oil that cost more than $15 per bottle. The quality of the olive oil makes a huge difference. You will need that strong olive flavour to bring out the full flavour of the hummus. Trust me. I didn’t realise this until I’ve tasted some really excellent fine olive oil. 

For more information on New Zealand’s food produce, visit the following website  http://newzealandfood.co.

LeaderBrand Baby Beets is available at Cold Storage, Singapore.