Beetroot hummus recipe

Beetroot hummus recipe

Hummus is a well-known dish based on chickpeas. Today we are preparing one of the variations. This is beetroot hummus recipe. The dish is lean, but at the same time quite satisfying and appetizing.
5 from 1 vote
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Appetizer
Cuisine Jewish
Servings 10 people
Calories 32 kcal

Equipment

  • 1 food processor
  • 1 knife
  • 1 teaspoon
  • 1 tablespoon
  • 1 pot

Ingredients
  

  • 150 g chickpeas
  • 120 g beetroot
  • 2 tsp lemon juice
  • ¼ tsp hops-suneli
  • ¼ tsp salt
  • 1 bunch parsley
  • 1 pinch pepper black ground
  • 1 tsp sesame seeds
  • 1 pinch pepper red hot
  • 1 tbsp vegetable oil

Instructions
 

  • Prepare everything necessary. Boil the beetroot in advance in its skin.
    Ingredients for beetroot hummus recipe
  • Soak the chickpeas for 2-3 hours, this will significantly reduce the cooking time of the grain.
    150 g chickpeas
    Soaking chickpeas
  • Pour the swollen chickpeas into a pot, cover with water and put on the stove. Cook with the lid slightly open at a slow boil for 40 minutes. The peas should become soft.
    Cooking chickpeas
  • Peel the beetroot and cut it arbitrarily. Place in the bowl of a food processor. Also send the chickpeas there. Do not rush to pour out the liquid in which it was boiled, you may need to add a couple of spoons to achieve a soft consistency of the hummus.
    120 g beetroot
    Beetroot, chickpeas
  • Add salt, hops-suneli, hot and black peppers, chopped parsley, and sesame seeds toasted in a dry pan.
    ¼ tsp hops-suneli, ¼ tsp salt, 1 bunch parsley, 1 pinch pepper, 1 pinch pepper, 1 tsp sesame seeds
    Salt, black pepper, hot pepper, suneli hops, sesame, parsley
  • Pour in lemon juice and vegetable oil.
    2 tsp lemon, 1 tbsp vegetable oil
    Lemon juice, vegetable oil
  • Process until a homogeneous puree is obtained. If the mass turns out to be very dry – add a tablespoon of chickpea broth.
    Homogeneous hummus
  • The beetroot hummus is ready, however, it is better to let it infuse and cool in the refrigerator for at least 2 hours. This way the appetizer will become more fragrant and expressive.
    Beetroot hummus recipe

Nutrition

Calories: 32kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 20mgPotassium: 87mgFiber: 2gSugar: 2gVitamin A: 18IUVitamin C: 1mgCalcium: 11mgIron: 1mg

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