Beetroot Hummus using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Beet hummus is the vibrant cousin of traditional chickpea hummus, bursting with a bold color and an even bolder flavor. This delightful dip takes the humble beetroot, a vegetable often overlooked in the culinary world, and transforms it into a creamy, tangy masterpiece that will make your taste buds dance with joy. Originating from the Middle East, hummus has been a staple for centuries, but when you add roasted beets to the mix, you not only enhance the flavor but also pack in a punch of nutrients. Fun fact: beets were once considered a magical root, believed to have aphrodisiac properties! So, serve this eye-catching dip at your next gathering, and watch as it steals the spotlight—and the hearts—of your guests!
Ingredients
- 240 g Chickpea
- 2 Cloves of garlic
- 200 g Cooked red beet
- 30 g Lemon
- 30 g Sesame cream - tahini
- 5 g Olive oil
- 20 g Water
- 2 g Salt
- 1 g Ground cumin
Steps
Preparation
- Drain, rinse, and add 240 g of chickpea in a bowl.
- Peel, cut in four, and add 2 cloves of garlic in the bowl.
- Cut in four, and add 200 g of cooked red beet in the bowl.
- Add 30 g of lemon in the bowl.
The blend
- Add 30 g of sesame cream – tahini, 30 g of olive oil, 20 g of water, 2 g of salt, 1 g of ground cumin in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Mix manual: 20sec / 0°C / Speed 7.
- Check consistency, add water if needed.
- Mix manual: 10sec / 0°C / Speed 9.
- Mix until smooth and creamy.
Serving
- Transfer the content of the food processor bowl in the bowl.
- Add 5 g of olive oil, 1 g of ground cumin on the bowl.
- Serve Immediately.
