Beetroot Hummus

#Hummus in Arabic means #chickpeas. The first recorded recipe for a dish similar to hummus is recorded in cookbooks written in Cairo in the 13th century. Nowadays this dish went through many mutations and is often prepared from other vegetables such as #beetroot, #sweetpotato or even #avocado. We chose this recipe because #red_vegetables are an excellent source of #antioxidants and great for liver function. Preparation of this healthy #vegan / #vegetarian #food is super easy and super fast.

Serves: 6
Cooking time: 15 minutes
Difficulty: Everyone can cook it!


– 2 small roasted beet
– 200g cooked chickpeas, mostly drained
– juice of half a large lemon
– pinch salt & black pepper
– 2 large, minced garlic cloves
– 2 heaping Tbsp tahini
– 3 Tbsp extra virgin olive oil

How to do it:

Step 1: Place quartered beetroot and chickpeas in food processor and blend until small bits remain.
Step 2: Add remaining ingredients except for olive oil and blend until smooth.
Step 3: Drizzle in olive oil as the hummus is mixing.
Tip&Tricks – adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed.
Finish: Before serving, add some sesame seeds and more olive oil. Serve with warm pita bread.

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