I think there’s no such thing as a vegan, who doesn’t like hummus, the chickpea-based dip/spread. I guess I’ve tried every hummus brand available here in Slovenia, but the store-bought hummus can never be as good as the home-made one! I recently saw quite a few pictures of toasts with beet hummus on Instagram and the colour of the hummus was so pretty that I had to make it myself. I think I am never going to make a normal hummus again, ’cause this one was just soooo tasty! And just look at this gorgeous pink colour!
When making hummus, I always peel the chickpeas. That way, the hummus is more silky and smooth. You simply pop the chickpeas out of their skin one-by-one and that’s it.
In the recipe, I used raw beet, but you can also roast it, to get more roasted flavour and more smooth texture. To make this pink deliciousness, simply blend the chickpeas, beet, tahini, olive oil, some water, salt and spices mentioned bellow in a food processor. In the end, mix in the black cumin seeds (using a spoon). Drizzle with some more olive oil and sprinkle with some chopped fresh parsley (optional). I served it as a spread on a buckwheat bread with walnuts and added some extra tahini sauce (tahini + water + salt) on top.
If you have some beets left, try the Strawberry – Beet Nice Cream!
1 can (250g) chickpeas
1 Tbsp tahini
1/4 tsp garlic powder
1/4 tsp ground coriander seeds
1/4 tsp salt
a pinch of pepper
5 Tbsp olive oil
a few Tbsp water
1 Tbsp black cumin seeds
fresh parsley, for garnish
1. Cut the beet into small pieces and put in the food processor, together with rinsed chickpeas, tahini, garlic powder, coriander, salt, pepper and olive oil. Also, add a little bit of water (4 Tbsp or some more) and blend until smooth.
2. Scoop the beet hummus into a bowl, mix in the black cumin seeds and drizzle with some more olive oil. Sprinkle with some chopped fresh parsley (optional). Serve cold.