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Hummus with roasted beetroot
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Hummus with roasted beetroot is a flavor journey worth trying! The vibrant pink hue of the dish will surely catch your guests' attention. Fragrant and quite easy to prepare, it will be a wonderful complement to your favorite dishes. This hummus turns out more tender and juicy than the classic version, thanks to the combination of creamy tahini and the sweet note of roasted beetroot. It pairs perfectly with microgreens and cream cheese, giving your breakfasts an exotic touch. The variety in preparation adds sophistication: try it with a Turkish roll or baguette, and you'll discover new facets of flavor. A little time and attention - the color and aroma will transform your breakfast into something truly special.
Variations
- Based on canned chickpeas or beans instead of dry
- With the addition of cumin and coriander to taste
- Serving with Turkish simit roll or baguette
Secrets of tenderness and taste
- Roasted beetroot acquires a sweeter taste
- Tahini adds creaminess and richness
- Lemon juice balances the sweetness of the beetroot
Tips on ingredients
- Beetroot can be prepared in advance and stored in the refrigerator
- Rinse canned chickpeas of slime before use
- Tahini should be of good quality for the best results
Small culinary nuances
- Store in the refrigerator for up to 7 days in a tightly closed container
- Mint can be added for a special note
- Works perfectly as a substitute for cream cheese or mayonnaise
Ingredients for the recipe
Ingredients
Beetroot
1 pc (about 350-400 g)
Auchan Canned Chickpeas 425ml
1 can
Biona Organic Whole Sesame and Salt Tahini 200g
3 tbsp.
Garlic
1 clove
Lemon
juice — 2 tbsp.
Iberica Extra Virgin Olive Oil 0.5л
2 tbsp.
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
to taste
Mria Black Ground Pepper
to taste
Kamis Cumin 15g
0.25 tsp.
Mria Grounded Cilantro 20g
0.25 tsp.
Winway Sesame Seeds 100g
(for serving) — 1 tbsp.
Zelen Mix Mild Sprout Mixture 75g
to taste (for garnish)
Preparation steps
01
Prepare the beetroot — Wash the beetroot well, trim the tops, wrap in foil. Roast at 200°C for 50-60 minutes until soft or boil in salted water for 40-45 minutes.
02
Cooling — Allow the beetroot to cool completely. Optionally, place it in the refrigerator overnight to enhance the flavor.
03
Peeling the beetroot — Peel the beetroot by hand or with a soft knife, cut into large pieces.
04
Prepare the chickpeas — Pour the canned chickpeas into a sieve and rinse under cold water to remove slime.
05
Blend in blender — Place beetroot, chickpeas, tahini, and garlic in a blender bowl. Blend until smooth and creamy.
06
Adding acid and oil — Add lemon juice, olive oil, salt, pepper and other spices. Mix well again with a blender.
07
Tip Serve with Turkish simit roll, baguette, cream cheese, or fresh vegetables. Store in a tightly closed container in the refrigerator for up to 7 days. Can be added to sandwiches, used as a sauce, or simply eaten with bread.
Where to order ingredients
Select the required ingredients in one of the stores
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