Beet Hummus

Beet hummus is a colorful and tasty variant of traditional hummus. Here is the recipe with an Italian touch:

Ingredients

• 200 g of cooked chickpeas (if you use canned chickpeas, drain them well)
• 1 medium cooked beet (about 150 g)
• 1 clove of garlic
• Juice of 1/2 lemon
• 2 tablespoons of tahini (sesame paste)
• 1 tablespoon of extra virgin olive oil
• Salt to taste
• Black pepper to taste (optional)
• A pinch of cumin (optional)
• Chopped parsley for garnish (optional)

Preparation

1. Start by peeling the cooked beet and cutting it into pieces.
2. In a blender or food processor, add the chickpeas, beet pieces, peeled garlic clove, lemon juice, and tahini.
3. Blend everything until you obtain a smooth cream. During blending, slowly add the extra virgin olive oil to emulsify the hummus.
4. Taste and adjust the salt, add a pinch of black pepper and cumin if you wish.
5. If the hummus is too thick, you can add a little water or extra virgin olive oil to reach the desired consistency.
6. Transfer the hummus to a bowl and garnish with chopped parsley and a drizzle of oil, if you like.

Curiosity

Hummus is a typical dish of Middle Eastern cuisine; with the addition of beet, it becomes not only appealing to the eye but also enriches the dish with antioxidants and vitamins. In Italy, you might find it as an appetizer or a snack at events or in restaurants that serve ethnic dishes.