Beetroot Hummus

Beetroot Hummus Recipe


Beetroot Hummus

Another one of my favorite Fall time appetizers: beetroot hummus. Super simple and really delicious snack, full of important vitamins and nutrients. Beetroot hummus may not be the well known hummus flavor or kind, but it definitely needs more recognition. It’s got the vibrant color and besides the great taste, it also adds a beautiful touch to any snack table. Especially when tastefully arranged. Pomegranates, walnuts and any greens will add even more appetizing look to the dish. I love experimenting with flavors and this simple and flavorful snack turned out quite successful, therefore I’m happy to share .
Enjoy!

Beetroot Hummus Recipe

Beetroot Hummus Recipe

Ingredients

Beetroot Hummus Recipe
1 medium size about 250 grams ( or 2 small),cooked and cubbed
1 can (436 grams) garbanzo beans, washed ,drained
4-5 medium garlic cloves (you can add more or less to your taste)
1/4 cup coarsely chopped walnuts
The juice of 1 large or 2 small lemons
1/4 cup of extra virgin olive
1 1/2 tbs tahini
1 tbs sour cream or lebni (strained plain yogurt)
1/4 tsp cayenne (optional)
1 tsp sea salt (add more or less to your taste)

Beetroot Hummus

Directions

Beetroot Hummus
Simply combine all the ingredients in your food processor, pulse a few seconds
Scrape once or twice to make sure it’s all blended nicely and has smooth consistency
As simple as that
You can garnish the ready dish with a splash of olive oil, sprinkle with chili pepper flakes, fresh or dried greens
Keep the hummus refrigerated

Posted in Appetizers.

heghineh

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