I already stated in my creamy edamame Hummus recipe that I eat this spread pretty much every day. I. Just. Love. It. And I like to play around with different flavor variations. This creamy beetroot hummus turned out so good that I needed to share the recipe!
Allthough I couldn’t really stand beets growing up, I totally adore this root vegetable now. It has this unique, earthy yet sweet taste and can be used in so many recipes- sweet and savory ones. Wheter you use them for chocolate cakes, pancakes, even lattes, soups or other dishes: beets are so versatile. And ever since I tried my first beetroot hummus, I knew that the purple veggie wouldn’t disappoint here either!
About this beetroot hummus
Have you ever had beet hummus? I find adding them adds a slightly sweet and earthy flavour at the same time. And it creates a beautiful colour (in my opinion), to make dishes even more vibrant! This spread is made in quite a basic way, except for the addition of mustard and pickles (and beets of course :))
Wait. Mustard and pickles in a hummus recipe? Yup, this might sound like a strange combination, but it rounds up the overall flavour. It creates a slightly sweet and sour note and really does not taste weird at all. But I would say a this point: why not try out yourself?
If you try this beetroot hummus please let me know how you liked it and what you think about this combination. I hope you enjoy!
ALL THE BEST
Beetroot hummus
Ingredients
- 1/2 can chickpeas drained
- 1/2 small cooked beet
- 1 small to medium pickle
- 1 Tsp mustard
- 1-2 Tbsp Tahini
- 1-2 Tbsp lemon juice
- dash of cumin
- salt to taste
- 1-2 Tbsp water
- 1 small garlic clove
Instructions
- Add all ingredients to a blender and blend until completely smooth. Start with a small amount of water and add more as you go, to make sure the consistency will not be too runny.
- Enjoy straightaway or store in an air tight container in the fridge for up to two days!
