If you’re not sure about cooking with beetroot just keep in mind that they are rich in calcium, iron, vitamins A and C and are an excellent source of fibre. You’d really make your body happy but in case that it doesn’t convince you, remember that you get to eat beautiful pinky food (like my pink gnocchi)!
This beetroot hummus is like normal hummus with a subtle sweet taste and is a beautiful rich dip to enjoy with raw veggies, bread or crackers.
Positive: It’s hummus and it’s pink. Very quick to make.
Negative: If you don’t like pink food I feel sorry for you.
- 400 g pre-cooked chickpeas (240 g after draining)
- 100 g cooked beetroot (about 1-2 small beetroot)
- 1/2 lemon
In your pantry:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt, pepper
- 2 tablespoons tahini (optional)
In a food processor, blend beetroot then add all the the ingredient (except olive oil) and blend again to obtain a smooth paste.
Transfer to a bowl, stir in olive oil and adjust seasoning if needed.