Beetroot Hummus

Hello Dear Friends,

I am writing these lines to you from Phuket. You will say, are you crazy, are you still thinking of blogging :) Yes, I do because I love my job. It makes me incredibly happy to share new things with you. We roam here day and night. We discover its natural beauty during the day and its cuisine, which is quite different from ours at night. Street food is our favourite. We will be in Bangkok on Thursday. Let's see what awaits us :) from my instagram account you can follow.

I told you that I prepared some recipes before I went. One of my latest favorites from the pending recipes is beet hummus. I love hummus, but I'm crazy about beets. When two of my favorite flavors mixed together, a bomb-like recipe emerged. Normally humus When I make it, I put some cumin in it, but I didn't add it this time because I wanted it to suppress the beet flavor. I would definitely recommend it to those looking for different flavors.

Especially don't forget to serve it with toast!

Love…

Ingredients for Beet Hummus Recipe

• 2 cup boiled chickpeas
• 1,5 cups of boiled beets (1 medium size is enough)
• 5 tablespoons of tahini
• 5-6 tablespoons of water (can be reduced according to consistency)
• 3 tablespoon of olive oil
• 2-3 cloves of crushed garlic
• 3 tablespoons lemon juice
• salt

For the top:

• 1-2 tablespoons of pine nuts
• 3-4 tablespoons of olive oil

How to Make Beetroot Hummus Recipe?

1. Peel the boiled beet and cut it into cubes. Peel the skins of the boiled chickpeas.
2. Take the chickpeas into the bowl of the blender or food processor and take the beetroot. Add tahini, lemon juice, olive oil, salt and garlic on top and run at short intervals.
3. Continue to operate the machine by adding spoonfuls of water so that the chickpeas and tahini become smooth.
4. Take the hummus, which has a smooth consistency, on a serving plate.
5. Saute the pine nuts in olive oil until they turn brown. Pour over the hummus and serve.