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.