Hummus is a healthy wholesome dip and spread and there are numerous variations. I like it as a dip with a plate of raw veggies and pita bread, crackers or ciabatta or spread on sandwiches. One of my favorite hummus recipes is this beautifully pink red beet hummus. A feast for the eye and the aromatic rosemary suits the tart and sweet flavors.
Hummus spread on a sandwich assembled with different layers of veggies, sprouts, herbs and tofu. DELICIOUS!
* 2 small beets
* 1 can chickpeas, drained and rinsed
* ½ teaspoon salt
* 3 tablespoons tahini
* 2 tablespoons lemon juice
* 2 tablespoons water
* 1 tbsp olive oil
* fresh rosemary, chopped (optional)
Preheat oven to 200°C(375°F). Put the beets in a baking pan lined with baking paper and bake for 30-40 minutes. Run the beets under cold water for a few moments and peel them. Quarter beets and set aside. You can prepare the beets a day in advance if you want to safe time.
Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and water. Process the mixture for 2-3 minutes, or until the hummus is super creamy. I recommend to scrape down the bowl now and then. It is also possible to use a high speed blender with a tamper.
Transfer to a bowl, top with the olive oil and the rosemary if desired. Enjoy!
If you don’t like rosemary you could omit or use freshly chopped parsley.
Hummus will keep for up to 5 days in an airtight container or with cling wrap on the bowl in the fridge.