This pink beetroot and peppermint hummus is a real eye-catcher! Looks is not everything, but yes, this one also tastes great. The peppermint gives this hummus a refreshing and fun twist and the looks definitely add to your dining table!
Hummus and beetroot
I was looking for a tasty beetroot hummus recipe and came across one from “
Let’s start
Step one is preparing the chickpeas. Soak them in water overnight and cook them the next day. For the more convenient oriented, use a can of chickpeas. I admit this time I also took the convenient route!
Step two again comes in two versions: For an extra smooth hummus, you peel the chickpeas. It is a bit of work, but rewards with this special smoothness. For all others, just skip this step.
Step three is to move on to the beetroot.
Again, you have two options: buy cooked beetroot or steam the raw beetroot yourself. Once done, cut the beetroot into about 6 pieces and steam them. After steaming, the peel should come off almost effortlessly.
Peel 2 garlic cloves and put them together with the chickpeas and the steamed beetroot in a food processor.
Squeeze a lemon and add 3 tablespoons of juice to the food processor.
After that add, add tahini, olive oil, and salt.
You are now at about step eight and add the peppermint: pick the leaves off the branch, wash and add them to the food processor.
Hit that start button and watch the ingredients magically turn into pink hummus.
Taste the hummus before taking it out of the food processor. Follow your intuition and add more spices, peppermint leaves, or oil if it feels right. If you wish to add more spices like pepper or even some chili powder,this is a perfect time.
Let’s enjoy
Serve the hummus with some vegetable sticks. Kohlrabi, carrot, cucumber, tomato, celery sticks, fennel… whatever you feel like! Equally nice is hummus with some bread or pita bread or homemade crackers. My favorite is sourdough rye bread. 😛
You can also use hummus in a sandwich with some lettuce, tomatoes and smokey tofu. Or why not add some hummus to your favorite wrap?
That’s it: Have fun experimenting with this recipe to adjust to your liking. Please leave your comments and ideas below this post or on my Instagram channel.
Pink Beetroot Hummus
Ingredients
- 250 g cooked chickpeas
- 200 g cooked & peeled beetroots
- 3 tsp tahini
- 3 tbsp fresh lemon juice
- 2 cloves of garlic
- 4 tbsp olive oil
- leaves of 2-3 peppermint branches
- some salt & pepper
Instructions
- Soak the chickpeas or use caned chickpeas. If you have the patience to peel the chickpeas do so. The hummus will be smoother and taste a bit better.
- Combine all ingredients in a food processor or blender and process for about 2-3 minutes.
- Taste the hummus and add some more salt, pepper or lemon juice to season to your liking.
- Decorate with fresh peppermint and ready you are: Serve & enjoy 🙂
